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.
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.