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Ingredientes
- 1 can (15.5-ounce) crushed pineapple
- 1 pkt (6-ounce) lemon gelatin
- 1 bot (7-ounce) gingerale
- 1 can (16-ounce) jellied cranberry sauce
- 1 ct (9-ounce) Cold Whip
- 1 pkt (8-ounce) cream cheese, softened
- 1/2 c. Minced pecans
- 1 Tbsp. Butter or possibly oleo
Direcciones
- Drain pineapple, reserving juice. Add in sufficient water to juice to make one c.; heat to boiling. Dissolve gelatin in warm liquid and cold. Gently stir in gingerale. Refrigeratetill partially set. Blend pineapple and cranberry sauce. Fold into gelatin mix. Turn into 9x9x2 inch dish. Refrigeratetill hard. Whip cream cheese till softened; mix in Cold Whip. Spread over gelatin. Toast pecans in butter in 350 degree oven about 10 min.
- Sprinkle over salad when ready to serve.
- Serves 10 or possibly 12.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 7g | |
| Recipe makes 10 servings | |
| Calories 41 | |
| Calories from Fat 28 | 68% |
| Total Fat 3.32g | 4% |
| Saturated Fat 0.93g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 3mg | 1% |
| Sodium 25mg | 1% |
| Potassium 17mg | 0% |
| Total Carbs 2.79g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 1.29g | 1% |
| Protein 0.37g | 1% |
