Creamy Cranberry Jello Salad

Ingredients

• 1 (12 ounce) package fresh cranberries
• 1 cup white sugar
• 1 (6 ounce) package red gelatin mix
• 1 (8 ounce) can crushed pineapple, drained
• 3/4 cup orange juice
• 1 apple with peel, grated
• 1 cup chopped pecans
• 1 cup whipping cream
• 1 (8 ounce) package cream cheese, softened

Directions

1. Process cranberries in blender or food processor; pour sugar over cranberries and stir to dissolve.
2. Bring 3/4 cup of water to a boil; stir in gelatin and let cool. Stir cooled gelatin into cranberries, and add pineapple, orange juice, apple and pecans. Mix well, cover and refrigerate overnight.
3. Whip cream and beat in cream cheese.
4. In a glass serving dish, layer half of the cranberry mixture, then the whipped cream mixture, then the remaining cranberry mixture.

Pumpkin Crescent Rolls

These start with 2 tubes of refrigerated crescent rolls.  Roll each crescent roll out and cut lengthwise in 2.  This recipe will make 32 mini croissant.  Each croissant will get a generous tablespoon of this luscious pumpkin pie filling:

1/2 block of cream cheese
1 cup of canned pumpkin (not pumpkin pie filling)
1 1/2 tsp. pumpkin pie spice
3 T sugar

Beat together until fluffy and creamy.

Mix together 4 T sugar and 1 T pumpkin pie spice and roll each pumpkin pie croissant in it!
Bake at 375* for 15-18 minutes.  These are sweet but not so-much-so - sublime little bites of pumpkin pie heaven that are easy and portable and the perfect addition to any fall celebration.