Ingredients
1 (15 1/2 oz.) can crushed pineapple
1 (6 oz.) lemon jello
1 (16 oz.) can whole berry cranberry sauce
1 c. ginger ale
1 c. chopped celery
1 (8 oz.) cream cheese
1 (8 oz.) whipped topping
1/2 c. pecans, chopped
Method
Sources
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Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Food photo lighting — LED panels, diffusers, backdrops for stunning shots
Encyclopedic Thai reference — history, ingredients, technique, 300+ recipes
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Drain pineapple and reserve juice. Add enough water to pineapple juice to make 2 cups. Bring to boil. Add jello and stir until dissolved. Add cranberry sauce and stir until well blended. Stir in ginger ale. Chill until jello starts to firm up, but not set. Fold in pineapple and celery. Pour into lightly oiled 9 x 13-inch dish. Congeal. Mix cream cheese and topping until well blended. Spread on top of congealed jello. Sprinkle pecans on top.