Crunchy Cranberry Salad - cooking recipe

Ingredients

3 oz. pkg. strawberry jello
3 oz. pkg. raspberry jello
1 (10 oz.) pkg. frozen, sliced strawberries, partially thawed
1 (15 oz.) can cranberry sauce (whole berry)
2 c. boiling water
1 c. chopped celery
1 (15 1/4 oz.) can crushed pineapple (undrained)
1/2 c. chopped pecans

Preparation

Dissolve jello in boiling water and let cool.
Add strawberries, pineapple, cranberry sauce, celery and pecans.
Put into a 12 x 8 x 2-inch pan or your favorite mold, sprayed lightly with cooking spray.
Cover and chill until firm.
Unmold on lettuce-lined plate.
Serves 12.