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Ingredients
- 1 x (6-ounce.) pkg. Raspberry Jello
- 2 c. of Boiling Water
- 1 x (8-ounce.) can crushed pineapple, undrained
- 1 can whole cranberry sauce (minced)
- 1 c. minced Pecans (optional, could use less)
- 1 x (8-ounce) package Cream Cheese, softened
- 1/2 c. Lowfat sour cream Sugar to taste
Directions
- Combine jello and boiling water, and stir till dissolved. Put in refrigerator till it starts to jell. Add in crushed pineapple, cranberry sauce, and nuts. Pour into 9 inch x 9 inch pan. Jell till hard. Combine cream cheese, lowfat sour cream, and sugar, and beat till fluffy, like icing. When the salad is hard, frost it with the cheese mix. For a 9x 13 pan, double the recipe.
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