THANKSGIVING CRANBERRY CREAM CHEESE SALAD

1 (6 oz) pkg cherry jello
2 c boiling water
2 lg golden delicious apples, peeled and grated
1 c chopped pecans
1 can(s) whole cranberry sauce
TOPPING
1 (8 oz) pkg cream cheese, at room temperature 2 hours
1/2 c powdered sugar
1 tsp vanilla extract
20 oz can crushed pineapple, drained well
8 oz frozen whipped topping, thawed
1/2 c chopped toasted pecans
Part 1. Dissolve Jello in boiling water, stir to mix, set aside to cool. Add apples, pecans, and cranberry sauce. Turn into a 13x9 glass dish and chill until firm.
Part 2. Blend softened cream cheese with powdered sugar until smooth. Fold in crushed pineapples. Add vanilla to Cool Whip mix with wooden spoon. Gradually add Cool Whip mixture to cream cheese - pineapple mixture. Spread evenly over firm set Jello mixture, sprinkle toasted pecans on top. Keep chilled until serving time.