preparation
Drain pineapple juice into measuring cup; reserve pineapple. Add water to juice to make 1 cup. Bring to a boil in saucepan over moderate heat. When boiling, remove from heat, stir in gelatin and stir until dissolved. Add cold water; chill until mixture is consistency of unbeaten egg whites. In medium bowl combine drained pineapple and cranberry sauce; when well mixed stir into gelatin mixture. Pour into 9 inch square pan. Cover and chill until firm. Meanwhile, heat oven to 350°. Place pecans and butter in a shallow pan and bake about 8 minutes, stirring occasionally, until pecans are toasted. Cool nuts. When gelatin mixture is firm, spread Creamy Cheese Topping over the top. Sprinkle pecans over frosting. Chill 3 to 4 hours until frosting is firm. Using wet knife, cut salad into 9 squares. With small pancake turner lift squares onto a serving plate. Chill until serving time. Decorate with salad greens if desired. Makes 9 servings. |