1 large can crushed pineapple
1 can jellied cranberry sauce
1 large box cherry jello
7 oz. ginger ale
celery seed to taste
pecans to taste
1 (8 oz.) pkg. cream cheese
1 (9 oz.) Cool Whip
pecans for garnishing
Drain pineapple and reserve juice. Set pineapple aside.
Add enough water to juice to make 1 cup and bring to a boil.
Bring juice to a boil and take off heat. Add jello and dis-
solve. Mix ginger ale to this mixture; set aside. Take
pineapple, cranberry sauce, celery seed and pecans. Mix all
these together. Taste to see if more celery seed or pecans are
needed. Add this to jello mixture. Put in 8 x 8-inch dish and
refrigerate until set. Mix cream cheese and Cool Whip. Spread
on top. Garnish with pecans.
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