Cranberry Christmas Mold

Instructions

1. Drain pineapple juice into a measuring cup; reserve pineapple.
2. Add water to the juice to make 1 cup.
3. Bring the mixture to a boil in a saucepan over moderate heat.
4. Remove from heat when boiling, stir in gelatin and stir until dissolved.
5. Add cold water; chill until the mixture is the consistency of unbeaten egg whites.
6. In a medium bowl, combine drained pineapple and cranberry sauce; mix well.
7. Stir the pineapple mixture into the gelatin mixture.
8. Pour the mixture into a 9-inch square pan.
9. Cover and chill until firm.
10. Meanwhile, heat oven to 350°F.
11. Place pecans and butter in a shallow pan and bake about 8 minutes, stirring occasionally, until toasted.
12. Cool the toasted pecans.
13. When gelatin mixture is firm, spread Creamy Cheese Topping over the top.
14. Sprinkle toasted pecans over the frosting.
15. Chill for 3 to 4 hours until the frosting is firm.
16. Using a wet knife, cut the salad into 9 squares.
17. Lift the squares onto a serving plate with a small pancake turner.
18. Chill until serving time.
19. Decorate with salad greens if desired.