Congealed Cranberry Salad - cooking recipe

Ingredients

1 (3 oz.) pkg. sugar-free cherry Jell-O
1 c. boiling water
1 (16 oz.) can whole berry cranberry sauce
1 (8 oz.) can crushed pineapple in its own juice, drained
1/2 c. chopped pecans

Preparation

In large bowl, dissolve Jell-O in hot water; add cranberry sauce, breaking berries apart with spoon.
Mix well.
Add remaining ingredients and stir until evenly distributed.
Pour into 11 x 9 x 2-inch glass dish and refrigerate overnight.
Cut into squares and serve.
Can use a mold.
Contains 147 calories, 4 to 7 g fat.