Ama B always made this salad for Thanksgiving. I love it, although I don't make it for Thanksgiving anymore. I know that it sounds sooo 1950's. It is, but it's delicious.
1 pkg raspberry Jello
1 1/2 Cups boiling water
1 pkg cream cheese (I think 8 oz, Ama B's recipe doesn't say)
1 small can crushed pineapple, drained (reserve juice)
1 Cup whole cranberry sauce
1/2 Cup chopped pecans
Dissolve jello in the boiling water and set aside to cool. Mix cream cheese with small amount of the pineapple juice. Add pineapple, pecans, and cranberry sauce and mix well. Add to the cooled jello mixture, pour into a casserole dish and refrigerate until firm. Slice into squares and serve on a leaf of lettuce.