Cranberry Salad Jan Peterson
3/4 cup water
1 lb. Cranberries
1 - 8 oz. Can crushed pineapple, drained
2 cups sugar
1 large box Raspberry Jell-o
2 cup chopped pecans
Boil cranberries in water until they are cooked. When the cooking process is finished, add the Jello-o, sugar, crushed pineapple and chopped pecans. Mix well and pour into 9 x 13 pan and chill until set
Topping
1 - 8 oz. Pkg. Cream cheese
1 - 7 oz. Cool Whip
1 - 7 oz. Marshmallow fluff
Mix together the topping and spread over the top and chill