Cranberry Salad

2 (3 ounce) packages cherry flavored Jell-O® mix
1 (16 ounce) can whole cranberry sauce
1 (20 ounce) can crushed pineapple with juice
1 (8 ounce) package cream cheese
1 cup chopped pecans
1 tablespoon mayonnaise

Directions

1.Drain crushed pineapple and save 1/4 cup of the juice. Dissolve gelatin in 2 cups of hot water. Stir in cranberries and crushed pineapple. Pour 1/2 of the mixture in a bowl and leave at room temperature, set the other 1/2 in the refrigerator until firm.

2.In a separate bowl mix together the cream cheese, mayonnaise, reserved pineapple juice and chopped pecans. Spread mixture over chilled gelatin.

Place in refrigerator for 10 minutes.

Pour the room temperature gelatin over the top of the cream cheese layer and refrigerate until set.

Creamy Corn Pudding

1/2 cup butter, melted 2 eggs, beaten 1 (8.5 ounce) package dry corn bread mix 1 (15 ounce) can whole kernel corn, drained 1 (14.75 ounce) can creamed corn 1 cup sour cream Directions 1.Preheat oven to 350 degrees F (175 degrees C), and lightly grease a 9x9 inch baking dish. 2.In a medium bowl, combine butter, eggs, corn bread mix, whole and creamed corn and sour cream. Spoon mixture into prepared dish. 3.Bake for 45 minutes in the preheated oven, or until the top is golden brown.