Thanksgiving Day Salad - cooking recipe

Ingredients

2 c. water
6 oz. cranberry jello
2 (10 oz.) pkg. frozen, sliced strawberries, thawed
16 oz. can whole cranberry sauce
1/2 c. pecan pieces
lettuce leaves

Preparation

Dissolve jello in boiling water; cool.
Add strawberries and cranberry sauce.
Stir.
Add nuts.
Pour into 2-quart ring mold. Refrigerate overnight.
Put on lettuce leaves to serve.