Ingredients
2 packages (3 ounces each) cranberry gelatin1 cup boiling water1 package (8 ounces) cream cheese, softened1 package (12 ounces) frozen raspberries, thawed and drained1 cup ginger ale1 can (8 ounces) crushed pineapple, drained1/3 cup chopped pecans1/2 teaspoon vanilla extract1 carton (8 ounces) frozen whipped topping, thawed1-1/2 cups miniature marshmallowsAdditional whipped topping
Preparation
In a small bowl, dissolve gelatin in boiling water. In a large bowl, beat cream cheese until smooth. Gradually add hot gelatin mixture and beat until smooth. Stir in the raspberries, ginger ale, pineapple, pecans and vanilla. Cover and refrigerate for 30 minutes or until partially set.
Fold in whipped topping and marshmallows. Transfer to a 13-in. x 9-in. dish coated with cooking spray. Cover and refrigerate for 4 hours or until firm. Spread with additional whipped topping.
