Cranberry Pineapple Pecan Jello Salad

INGREDIENTS

• Crust:
• 1 cup all-purpose flour
• 1 cup pecans, chopped
• 1/2 cup brown sugar
• 1/2 cup (1 stick) unsalted butter, melted
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• Filling:
• 2 (8 oz.) packages cream cheese, room temperature
• 1 (8 oz.) package frozen whipped topping
• 1/3 cup sugar
• Topping:
• 2 (3 oz.) packages pineapple gelatin
• 2 (14 oz.) cans whole berry cranberry sauce
• 2 cups boiling water
• 1 cup cold water
• Pineapple rings, garnish, optional
• Cranberries, garnish, optional

PREPARATION

1. Preheat oven to 350º F and lightly grease a 9×13-inch baking dish with non-stick spray.
2. In a medium bowl, whisk together flour, pecans, brown sugar, cinnamon and salt until combined.
3. Stir in melted butter so that everything is thoroughly coated, then press mixture into greased baking dish in an even layer.
4. Place in oven and bake for 12-15 minutes, or until golden brown.
5. Remove from oven and let cool.
6. In a large bowl, beat cream cheese until fluffy, then mix in sugar and frozen whipped topping.
7. Spread cream cheese mixture over cooled crust and refrigerate until next step.
8. In a separate large bowl, whisk together jello packets with 2 cups boiling water. Once sugar has fully dissolved, stir in cranberry sauce, then pour in cold water and stir to combine.
9. Pour cranberry jello over set cream cheese layer, then top jello with pineapple rings.
10. Place in refrigerator until set. 3-4 hours.
11. Slice, serve and enjoy!