Favorite Friday: Frosted Cranberry Squares

Another happy Friday to all!

I know you are all dying to know how my cherry muffins turned out. They were awesome! I'll post the recipe sometime next week, but didn't want to spend two Favorite Fridays on the same recipe. So for now we'll talk about something else....

Remember the recent post for the Stuffed Chicken Breast? This is the cranberry-pineapple jello salad that my mom always served with it. She emailed the recipe to me today. I am making the stuffed chicken breast for friends this Sunday, and I am thinking I'll have to make this too. It seems pretty old school to make a jello salad, but sometimes the good old standbys are what we crave. And this one really is delicious.

I don't know where I was when my mom was cooking all these years, because I keep finding out stuff I didn't know. For example, I had no idea this recipe calls for a bottle of ginger ale. No wonder it's so yummy.

Side note: I've never seen these "squares" actually served in the shape of a square. Mom puts it all in a pyrex and we scoop out our servings at the table.

Thanks for this recipe, Mom!

Frosted Cranberry Squares
from: Brenda

2 13 ½ oz. cans crushed pineapple
2 7 oz. bottles ginger ale
4 3 oz. packages lemon Jello
2 1 lb. cans jellied cranberry sauce

Topping:
1 small package Dream Whip
½ cup chopped pecans
1 8 oz. package cream cheese

Drain pineapple and reserve syrup.
Add water to syrup to make 2 cups.
Heat until boiling.
Dissolve Jello in liquid and cool.
Stir in ginger ale.
Add cranberry sauce. I do this with a hand mixer.
Add pineapple.
Chill in a large Pyrex.

Topping:
Mix Dream Whip according to package instructions and mix in cream cheese. Spread on top of the cooled cranberry mixture.
I don’t usually use pecans. They can be sprinkled on top.

I usually cut this in half unless I’m having a crowd. It still makes quite a bit and goes in a fairly large flat Pyrex or other dish.