Thanksgiving Cranberry Cream Cheese Salad

 

Ingredients

• 1 (6 oz) pkg cherry jello
• 2 c boiling water
• 2 large golden delicious apples, peeled and grated
• 1 c chopped pecans
• 1 can(s) whole cranberry sauce

TOPPING

• 1 (8 oz) pkg cream cheese, at room temperature 2 hours
• 1/2 c powdered sugar
• 1 tsp vanilla extract
• 20 oz can crushed pineapple, drained well
• 6 – 8 oz frozen whipped topping, thawed
• 1/2 c chopped toasted pecans

Directions

1. Part 1. Dissolve Jello in boiling water, stir to mix, set aside to cool. Add apples, pecans, and cranberry sauce. Turn into a 13×9 glass dish and chill until firm.
2. Part 2. Blend softened cream cheese with powdered sugar until smooth. Fold in crushed pineapples. Add vanilla to Cool Whip mix with wooden spoon. Gradually add Cool Whip mixture to cream cheese – pineapple mixture. Spread evenly over firm set Jello mixture, sprinkle toasted pecans on top. Keep chilled until serving time.