1 20-ounce can crushed pineapple
2 3-ounce boxes strawberry jello (sugar-free works great!)
1 large can jellied cranberry sauce
3/4 cup cold water
2.6 ounce box whipped topping mix (“Dream Whip”)
1/2 cup low-fat milk
1/2 cup whipping cream (lite)
3 ounces cream cheese, softened
1/2 cup chopped pecans
Drain pineapple. Add enough water to juice to make 1 cup. Bring juice to a boil. Add jello. Stir until dissolved. Add cold water and chill until partially set.
Combine cranberry sauce and pineapple (mash sauce with a fork). Add to jello. Pour into 13″X9″ baking pan and chill until firm.
Make creamy cheese topping: Beat whipped topping mix with milk and cream. Add softened cream cheese and mix well. Spread over cranberry salad. Garnish with pecans.