Recipe(tried): Cranberry-Cream Cheese Salad

CRANBERRY-CREAM CHEESE SALAD

BOTTOM:
1 (6 oz) pkg cherry jello
2 cups boiling water
2 large apples, peeled & grated
1 1/2 cups chopped pecans or pecan pieces
2 cups cooked or 1 16 oz can whole cranberry sauce
CREAM CHEESE TOPPING:
1 (8 oz) pkg cream cheese, softened
1 cup powdered sugar*
1 (20 oz.) can crushed pineapple, drained
1 (1.4 oz) envelope whipped topping mix*
1/2 cup cold milk*
1 tsp vanilla
1/4 cup chopped pecans (optional)

Dissolve jello in boing water. Cool slightly.

Add apples, chopped pecans and cranberry sauce. Turn into 13x9 inch glass baking dish and refrigerate until firm.

Blend cream cheese and 1/2 cup powdered surgar until smooth. Mix in crushed pineapple.

Whip topping mix with cold milk until stiff. Stir in remaining powdered sugar and vanilla. Gradually add to cream cheese mixture.

Spoon the cream cheese topping over top and spread evenly. Sprinkle with about 1/4 cup chopped pecans or garnish with pecan halves, if desired. Cover and chill overnight until set.

*Instead of the whipped topping mix, powdered sugar and milk, you can use 2 cups frozen whipped topping (e.g. Cool Whip).

Makes 12 servings.

NOTE: This exacly how the original recipe is written, but changes can be made according to how your mother made it. For example, we don't add pecans.