Cranberry Jello Salad

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.

Note:

It sets faster if the cranberry sauce and pineapple is chilled.

Alternate method

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.

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