Pecan Cranberry Salad
One 15-ounce can crushed pineapple, drained, 1 cup of juice reserved
1 cup water
One 3-ounce package orange gelatin dessert mix
One 3-ounce package cherry gelatin dessert mix
One 16-ounce can whole-berry cranberry sauce
One 6-ounce can frozen orange juice concentrate
1 cup chopped pecans or walnuts
1/2 cup chopped celery (optional)
Combine the pineapple juice (from the can) and the water in a small
saucepan; bring to a boil and remove from the heat. Pour the juice
mixture into a large bowl and add the gelatin dessert mixes; stir
until dissolved. Add the drained pineapple, cranberry sauce, orange
juice concentrate, nuts, and celery, and mix well. Spray a 6-cup
mold with nonstick cooking spray. Pour the gelatin mixture into the
mold and refrigerate until firm.
Serves - 12