1           Can crushed pineapple, drained

1          8 ounce cream cheese

1           Can  whole cranberry sauce

1/2   Pint whipping cream

2           Tsp. almond flavoring

1-1/2  Cups water

1-1/2  Cups Ginger Ale or orange juice

         Bring the 11/2 cups of water to boil in medium sauce pan.

         Put raspberry jello in and stir until dissolved, add cream cheese

         to warm mixture and mash with fork until mixture resembles

         cottage cheese.    Slowly add the pineapple and cranberries

         along with the ginger ale or ( orange juice. )

         Mix well and pour into a 9x13 pyrex dish, putting into re-

         frigerator for 45-50 minutes, until almost set.  Whip the

         whipping cream adding a little sugar and the almond flavoring,

         Until peaks form.  Fold the whip cream into jello mixture

         and refrigerate over night.

         Recipe submitted by Judy Hagberg

         Rochester, MN.