Cranberry Cream Cheese Squares

Cranberry Cream Cheese Squares 1 (6 oz) pkg cherry jello 2 c boiling water 2 large golden delicious apples, peeled and grated 1 c chopped pecans 1 can(s) whole cranberry sauce TOPPING 1 (8 oz) pkg cream cheese, at room temperature 2 hours 1/2 c powdered sugar 1 tsp vanilla extract 20 oz can crushed pineapple, drained well 6 – 8 oz frozen whipped topping, thawed 1/2 c chopped toasted pecans Dissolve Jello in boiling water, stir to mix, set aside to cool. Add apples, pecans, and cranberry sauce. Turn into a 13×9 glass dish and chill until firm. Blend softened cream cheese with powdered sugar until smooth. Fold in crushed pineapples. Add vanilla to Cool Whip mix with wooden spoon. Gradually add Cool Whip mixture to cream cheese – pineapple mixture. Spread evenly over firm set Jello mixture, sprinkle toasted pecans on top. Keep chilled until serving time. Tip: Although the recipe calls for pecans, walnuts make a great nut to add to this salad Add a handful of maraschino cherries to this salad if you prefer more sweetness and texture