Cranberry Jell-O Salad

20 oz. crushed pineapple, drained & juice reserved

2 pkg.  (4-serving size each) or 1 pkg. (8-serving size) raspberry flavor Jell-O

16 oz. whole berry cranberry sauce

1 medium apple, chopped (you can do it with the skin off or on. I leave it on.)

1 C. chopped pecans, optional

Frosting:

8 oz. cream cheese

1/2 C. sugar

4 oz. whipped topping

Place pineapple juice in a 4 C. measuring cup.  Add enough water to reserved juice to measure 3 cups. Place in a large microwave-safe bowl & microwave on high until it comes to boil. Add gelatin; stir at least 2 min. until completely dissolved.

Add cranberry sauce; stir until well blended and gelatin part of cranberry sauce is mostly dissolved.

Refrigerate 1-1/2 hours or until slightly thickened 

Stir in remaining drained pineapple, chopped apple, and pecans; stir gently until well blended.

Pour into a 9 X 13 in. dish or Bundt pan.

Refrigerate 4 hours or until firm. 

To prepare frosting, beat cream cheese and sugar until smooth. Fold in whipped topping and mix well. Spread over Salad prior to serving. If using a Bundt pan, you can pipe dollops around mold or spread it around the top of the ring.