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Cranberry Salad                                                                      Jan Peterson

3/4 cup water                                                                          1 lb. Cranberries

1 - 8 oz. Can crushed pineapple, drained                              2 cups sugar 

1 large box Raspberry Jell-o                                                   2 cup chopped pecans

Boil cranberries in water until they are cooked.  When the cooking process is finished, add the Jello-o, sugar, crushed pineapple and chopped pecans.  Mix well and pour into 9 x 13 pan and chill until set


1 - 8 oz. Pkg. Cream cheese                                                 1 - 7 oz. Cool Whip

1 - 7 oz. Marshmallow fluff

Mix together the topping and spread over the top and chill