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

Topping

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