Cranberry Jello Salad

1 can whole berry cranberry sauce, chilled

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.

Note:

I use an 8×8 Pyrex baking dish for the finished salad. It speeds up the setting process, if the Pyrex is chilled before pouring in the salad.

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