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Cranberry Pecan Salad
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FurlCranberry 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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