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1 can jellied cranberry sauce
1 large can crushed pineapple
1 large box cherry jello
1 c. ginger ale
1 (8 oz.) pkg. cream cheese
1 (9 oz.) Cool Whip
celery seed to taste
pecans to taste

Drain pineapple; reserve syrup and add water to syrup to
make 1 cup of juice. Bring juice to a boil; add jello and mix
well. Let cool. Mix together pineapple and cranberry sauce.
Add celery seed and pecans. Pour ginger ale slowly into jello
mixture and then fold in cranberry sauce mixture. Pour in
square pan or dish and let set.
Topping: Let cream cheese set until soft. Fold togeth-
er Cool Whip and cream cheese. Spread on jello mixture.
Sprinkle with pecans.

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