Cranberry Congealed Salad - cooking recipe

Ingredients

1 can cranberry sauce
1 can crushed pineapple, drained (save juice)
1 c. boiling water
1 envelope plain gelatin
1 pkg. raspberry gelatin
1/2 c. cold water

Preparation

Dissolve raspberry gelatin in boiling water.
Soften plain gelatin in cold water and add to raspberry gelatin.
Mash slightly the cranberry sauce and add gelatin mixture and pineapple.
Pour into mold and chill until set (Tupperware bacon keeper is perfect fit!).