Cranberry Mousse - cooking recipe

Ingredients

1 (20 oz.) can crushed pineapple
1 (6 oz.) pkg. strawberry jello
1 c. water
1 (16 oz.) can whole berry cranberry sauce
1/2 c. chopped pecans
3 Tbsp. lemon juice
1 tsp. lemon peel
1/4 tsp. nutmeg
2 c. dairy sour cream

Preparation

Drain pineapple well, reserving all juice.
Add juice to jello in a 2-quart saucepan.
Stir in water.
Heat to boiling, stirring to dissolve jello.
Remove from heat.
Blend in cranberry sauce. Add lemon juice, peel and nutmeg.
Chill until mixture thickens slightly.
Blend sour cream into jello mixture.
Fold in pineapple and pecans.
Pour into a greased 2-quart mold.
Chill firm.