Jelled Cranberry Salad - cooking recipe

Ingredients

1 (3 oz.) pkg. raspberry jello
1 (3 oz.) pkg. strawberry jello
1 1/2 c. boiling water
1 (16 oz.) can whole berry cranberry sauce
1 (8 oz.) can crushed pineapple, drained
1/2 c. chopped pecans, toasted

Preparation

Dissolve jello in the boiling water. Add the cranberry sauce and pineapple and stir until well mixed. Pour the mixture into a 9 x 13 inch glass baking dish. Place in the refrigerator until slightly thickened, about 30
minutes. Remove from the refrigerator and stir in the pecans. Place back in the refrigerator for at least 3 hours, or overnight, before serving. Cut into 12 servings and use a spatula to remove. Enjoy!