3 (3 oz.) pkg. cherry jello
2 (16 oz.) cans whole cranberry sauce
1 (17 oz.) can crushed pineapple (reserve liquid)
16 oz. softened cream cheese
1 c. chopped nuts (optional)
Dissolve jello in 3 cups boiling water. Place pineapple (drained)
and cranberry sauce in jello. Place half of jello mixture in 10 x
15-inch pan. Mix pineapple juice with cream cheese; add nuts, if
desired. After mixture has jelled, top with cream cheese mixture.
Pour remainder of jello mixture on top of cream cheese and let it
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