Ginger Jello Salad
16 oz. fruit cocktail, undrained
16 oz. can peaches, undrained
1 lg. pkg. lemon Jello
8 oz. pkg. cream cheese
toasted pecans, chopped
1 can ginger ale
Juice from canned fruit
Drain and save the juice from the cans of fruit. Arrange Fruit & peaches in a big glass bowl.
Heat 2 cups of juice and dissolve the Jello. (Add water if there is not enough juice).
Add the gingerale after the Jello is cool.
Pour over the fruit and chill.
Spread softened cream cheese over the salad and top with pecans.