Crunchy Cranberry Salad - cooking recipe

Ingredients

3 oz. package strawberry jello
3 oz. package raspberry jello
2 c. boiling water
1 package frozen sliced strawberries partially thawed (10-oz.)
1 c. crushed pineapple, undrained (15-oz.)
1 c. cranberry sauce, whole berry (16-oz.)
1 c. chopped celery
1/2 c. chopped pecans

Preparation

Dissolve jello in boiling water and let cool.
Add strawberries, pineapple, cranberry sauce, celery and pecans.
Put into a 12 x 8 2 inch pan or your favorite mold, sprayed lightly with cooking spray.
Cover and chill until firm.
Unmold and serve on lettuce.