8 oz crushed pineapple
6 oz raspberry jello
8 oz cream cheese
1/2 c chopped nuts
16 oz whole cranberry sauce
1 c whipping cream, whipped
Drain pineapple. Save liquid. Add water to make 2 cups. Bring liquid to boil and use to dissolve gelatin. Beat cream cheese until fluffy. Add to cooled jello. Fold in whipped cream. Add cranberry sauce, pineapple and nuts. Let set.
Topping:
1 c pineapple
2 TB flour
1/2 c sugar
1 egg
8 oz Cool Whip
nuts, to taste
Boil all but Cool Whip until thick, stirring constantly. Cool, then fold in Cool Whip. Spread on top of salad, sprinkle with nuts.
