Cranberry Pecan Salad

  • By Robin McDaniel
  • Posted December 6, 2007 at 2:52 p.m.

Cranberry Pecan Salad

1 package (8 oz.) cream cheese, softened

2 tablespoons mayonnaise

2 tablespoons sugar

1 (16 oz.)can whole cranberry sauce

1/2 cup chopped pecans

1 small tub Cool-Whip

1 cup miniature marshmallows

1 small can crushed pineapple (drained)

2 small packages raspberry Jell-O

Dissolve gelatin in 2 cups boiling water. Set aside or refrigerate until cooled. Mix all other ingredients, except for the Cool-Whip. Add cranberry mixture to gelatin, and stir well. Add Cool-Whip last, gently folding it in. Refrigerate for at least 6 hours or overnight.

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