• 2 small boxes raspberry-cranberry jello
• 1 small can crushed pineapple & juice
• 1/2 cup finely chopped pecans
• 1 (1 lb) can smooth (or whole berry) cranberry sauce

1. Dissolve jello in 2 cups boiling water.
2. Add cranberry sauce, and whisk, allowing to melt into hot mixure.
3. Add 1 cup cold water. Add pineapple and juice, and pecans.
4. Pour into ring mold or flat container. Chill several hours.
5. Can top with a dollop of whipped cream, if you want.

(Cotton)