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GINGERALE SALAD
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16 oz. fruit cocktail
16 oz. can pears
1 lg. pkg. lemon Jello
8 oz. pkg. cream cheese
Pecans, chopped
1 can gingerale
Juice from canned fruit
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Drain and save the juice from the cans of fruit. Slice the pears and arrange all in a big glass bowl. Heat 2 cups of juice and dissolve the Jello. (Add water if there is not enough juice). Cool. Add the gingerale after the Jello is cool which gives it a nippy flavor. Pour over the fruit and chill. Spread softened cream cheese over the salad and top with pecans.
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Source: http://www.nancys-kitchen.com
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