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“This was always served as a side dish at the Holidays, or when I made the special request to MaMere, as it is a favorite of mine.”

Ingredients Nutrition


  1. Drain pineapple, reserving liquid and set aside. Add water to reserved syrup to make 1 cup, in saucepan.
  2. Heat until mixture boils, dissolve jello in hot liquid and cool.
  3. Gently stir in gingerale and chill until partially set.
  4. Meanwhile, blend drained pineapple and cranberry sauce into pineapple mixture and fold into 9x12x2 dish.
  5. Chill until firm.
  6. Prepare dessert topping according to directions, fold in cream cheese.
  7. Spread over gelatin.
  8. Toast pecans in 1T butter in moderate oven 350 for 10 minutes.
  9. Spread over salad and chill.
  10. *prep time does not include refrigeration time needed.
  11. *** You can also use SF gingerale for this recipe, as well as No sugar added crushed pineapple and SF lemon jello.I save calories by this method.

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