Cranberry Cream Cheese Jello Salad - Marilyn

1 (6-ounce) package cherry gelatin
2 cups boiling water
2 large apples, peeled and grated
2 cups chopped pecans or pecan pieces (toasted is best)
2 cups cooked or 1 (16-ounce) can whole cranberry sauce
Cream Cheese Topping
Additional pecans
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Dissolve cherry gelatin in boiling water. Cool slightly. Add apples, chopped pecans and cranberry sauce. Turn Into 13x9 inch glass baking dish and refrigerate until firm.

Spoon Cream Cheese Topping over top, spreading evenly. Sprinkle with additional pecans (about 1/4 cup chopped) or garnish with pecan halves, if desired. Cover and chill overnight until set. Makes 12 servings

CREAM CHEESE TOPPING

1 (8-ounce) package cream cheese, softened
1 cup powdered sugar
1 (1 pound, 4-ounce) can crushed pineapple, drained.
1 (1.4 ounce) envelope whipped topping mix (Dream Whip)
1/2 cup cold milk
1 teaspoon vanilla
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Blend cream cheese and 1/2 cup powdered sugar until smooth. Mix in crushed pineapple. Whip topping mix with cold milk until stiff. Stir in remaining powdered sugar and vanilla. Gradually add to cream cheese mixture.

Pic of salad w/o cream cheese topping:

NOTE: Instead of using reconstituted whipped topping mix, 2 cups of frozen whipped topping (omit sugar) may be used.