2 - 3oz. pkg’s cranberry jello
1 c. boiling water
1 8oz. pkg. cream cheese, softened
1 12oz. pkg. frozen raspberries, thawed
1 c. ginger ale
1 8oz. can crushed pineapple, drained
1/3 c. chopped pecans
½ tsp. vanilla
2 - 8oz. cartons cool whip
1 ½ c. mini marshmallows
Dissolve jello in boiling water. In a bowl, beat cream cheese till smooth. Add jello. Stir in raspberries. Add ginger ale, pineapple, pecans, and vanilla. Refrigerate in bowl until partially set (30 min). Fold in 1 container of cool whip and marshmallows. Put in a 9x13 pan. Refrigerate for 4 hrs. till firm. Top with more cool whip.
