Peruvian Salad - cooking recipe

Ingredients

6 oz. raspberry gelatin
2 c. water
1 jar prunes
1 small can crushed pineapple
1/2 c. pecans

Preparation

Dissolve gelatin in boiling water. Stir in prunes (pitted and undrained), pineapple (undrained) and chopped pecans. Refrigerate. The Bishop's Cafeterias, Iowa.