Ingredients
1 can (20 ounces) crushed pineapple1 envelope unflavored gelatin1 package (3 ounces) cherry gelatin1 cup chilled ginger ale1 can (14 ounces) jellied cranberry sauce1 package (8 ounces) cream cheese, softened1 envelope whipped topping mix (Dream Whip)1/2 cup milk1 teaspoon vanilla extract8 pecan halves, toasted8 fresh cranberries
Preparation
Drain pineapple, reserving juice in a 1 cup measure; set pineapple aside. To the juice, add enough water to measure 1 cup. Transfer to a small saucepan; add the unflavored gelatin and let stand for 1 minute. Bring to a boil. Add cherry gelatin; stir until dissolved. Stir in ginger ale. Pour into a bowl. Refrigerate for 30 minutes or until partially set.
Whisk in the pineapple and cranberry sauce. Transfer to an 11x7-in. dish coated with cooking spray. Refrigerate until set.
In a large bowl, beat cream cheese until smooth. In a small bowl, beat whipped topping mix, milk and vanilla on low speed until blended. Beat on high for 4 minutes or until thickened. Add to cream cheese; beat until blended. Spread over gelatin. Refrigerate overnight. Cut into squares; garnish each with a pecan half and cranberry.
