2 small boxes lemon flavored Jello
1 cup hot water
3 cups 7up and pineapple juice
13 oz. can crushed pineapple
1-13 oz. can cranberry sauce, mashed
2 cups whipped cream
8 oz. cream cheese, softened
1 cup pecans
1/4 cup butter
Preparation:
Dissolve Jello in hot water. Add pineapple, 7up, juice, cranberry sauce, whipped cream, and cream cheese. Mix well and chill salad.
Toss pecans in melted butter and sauté in skillet until browned. Sprinkle roasted pecans on top of Jello salad just before serving.
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