Christmas Cranberry Salad

One 13 1/2 ounce can of crushed pineapple
Water
Two 3 ounce packages of strawberry gelatin
3/4 cup of cold water
One 16 ounce can of jellied cranberry sauce
1/3 cup of chopped pecans
1 tablespoon of butter or margarine

TOPPING:
One 3 ounce package of vanilla instant pudding mix
1/2 cup of heavy cream
3/4 cup of cold milk
One 3 ounce package of cream cheese, room temperature

Drain pineapple juice into measuring cup; reserve pineapple. Add water
to juice to make 1 cup. Bring to a boil. While liquid is boiling,
remove from heat and stir in gelatin until dissolved. Add cold water
and chill until it is like unbeaten egg whites. In medium-sized bowl,
combine drained pineapple and cranberry sauce; stir into gelatin
mixture. Pour into a 9 inch square cake pan. Chill until firm. Creamy
Topping: Place pudding mix in small, deep bowl and prepare as directed
on package, using 1 1/4 cups of liquid. (1/2 cup heavy cream and 3/4
cup milk). When mixed, add cream cheese and blend well. Meanwhile,
heat oven to 350ºF. Place pecans and butter in shallow pan and bake
for about 8 minutes, stirring occasionally until pecans are toasted.
Cool nuts. When gelatin mixture is firm, spread creamy topping over
top. Sprinkle pecans over topping. Chill 2-3 hours until firm. Using
wet knife, cut salad into 9 squares. Decorate with salad greens.

Christmas Cranberry Salad

3 ounce package of raspberry gelatin
1 cup of boiling water
1/2 cup of cold water
1 pound can of whole cranberry sauce
9 ounce can of crushed pineapple, drained
2 oranges, diced

Dissolve gelatin in boiling water. Stir in cold water; chill until
slightly thickened. Stir in remaining ingredients, mix well. Pour into
1 1/2 quart mold; chill until set.