Salad In Pink - cooking recipe

Ingredients

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

Preparation

Drain pineapple well.
Reserve all juice.
Add juice to gelatin in a saucepan.
Stir in 1 cup water.
Heat to boiling, stirring constantly to dissolve gelatin.
Remove from heat.
Stir in cranberry sauce.
Add lemon juice, peel and nutmeg.
Chill until mixture thickens slightly.
Blend sour cream into gelatin mixture. Fold in pineapple and pecans.
Pour into 1 1/2-quart mold or 9 x 13-inch dish.
Chill until firm.
Unmold or cut in squares.