Thanksgiving Salad

• 1 pkg cherry gelatin (6 oz)
• apples (2 or 3) green or red, grated
• 1 cup chopped pecans (can be omitted)
• 1 can of cranberry sauce
• 1 pkg cream cheese (8 oz)
• 1/4 cup sugar
• 1 can crushed pineapple (drained)
• 1 cool whip (8oz)
• 1 tsp vanilla

Disolve the gelatin in 2 cups boiling water. Cool to room temperature and add the grated apples, pecans and cranberry sauce. Pour in a 13 x 9 pirex and refrigerate till firm.

Cream the cream cheese, add the sugar and drained pineapple, mix the vanilla and add the cool whip. Spread over the jello and put back in the fridge till ready to eat.

(I don't always put the cranberry salad or the pecans)