CRANBERRY SALAD

Ingredients

2 (3-ounce) boxes cranberry gelatin
1 (20-ounce) can crushed pineapple in heavy syrup
1 (16-ounce) can jellied cranberry sauce
1 (8-ounce) ginger ale
1 (12-ounce) container non-dairy whipped topping
1/2 cup pecans or peanuts

Preparation

Drain the pineapple into a measuring cup, adding water if needed to bring liquid to 1 cup. Add the pineapple juice to the gelatin in a sauce pan. Let mixture come to a boil on the stove; stir to make sure gelatin is dissolved. Set aside.
Add crushed pineapple and cranberry sauce and mix well. Combine both mixtures and stir in the ginger ale. Pour into a 9×13 baking dish and chill for 3 hours or overnight. After the mixture gels, spread on whipped topping and sprinkle with pecans or peanuts.