1 can whole berry cranberry sauce
1 pkg (3 oz) raspberry jello…sugar free is ok
1 8 oz can crushed pineapple
1/4 C chopped celery
1/4 C pecan halves ( I use closer to 1/2 C)
Drain pineapple and save juice.
Add enough water to make 1 1/4C juice. Boil and dissolve Jello into juice.
Bust up cranberry sauce and add to Jello.
Cool until it thickens some, then add celery, pecans, and pineapple.
Mix well and chill for 3-4 hours.
Top with whipped cream.
It sets faster if the cranberry sauce and pineapple is chilled.
Be sure the cranberry sauce is chilled.
Be sure to chill the pineapple. No need to separate.
Boil 1 C water and dissolve raspberry mix.
Meanwhile bust up cranberry sauce in large bowl with fork. Add rest of ingredients, then add jello. I chill the 8×8 Pyrex too to help speed up the setting process.