Dad’s Cranberry Salad

2 (16 oz) cans whole cranberry sauce

1 cup water

1 (6 oz) package cherry gelatin *note

1 (20 oz) can crushed pineapple, in heavy syrup *note

1 cup chopped pecans

In a saucepan, combine cranberry sauce and water. Boil until sauce is dissolved.  Add dry gelatin, pineapple with syrup, and nuts.  Chill in a 9×13 inch pan for 15 hours.

Topping:

1 (8oz) package cream cheese

1 (6 ¼ oz) package marshmallows

1 pint heavy whipping cream

Place in a large mixing bowl in layers: crumbled cream cheese, marshmallows, and whipping cream.  Chill for 15 hours in the refrigerator.  When ready to serve, whip the topping mixture and spread on top of the salad.

Notes: 

1. Sometimes you can find cranberry jello.  This is usually seasonal and difficult to find but I use it instead of cherry when I can get it.
2. Make sure you use crushed pineapple in heavy syrup instead of its own juice.  The salad tends not to set up in the acidic juice.