Holiday Cranberry Jello Salad - cooking recipe

Ingredients

2 small pkg. raspberry jello
1 can crushed pineapple, drained
1 can whole berry cranberry sauce
1/2 c. chopped pecans
1/2 bag marshmallows (miniature)
2 3/4 c. liquid

Preparation

Drain pineapple and mix enough water to pineapple syrup to make 2 3/4 cups liquid.
Bring liquid to a boil; pour over jello and dissolve thoroughly.
Add cranberry sauce, breaking up and mixing into jello while still hot.
Allow to cool and become syrupy.
Add crushed pineapple, nuts and marshmallows. Refrigerate and chill several hours.
Keep 1 to 2 weeks if well covered and refrigerated.
Great for Thanksgiving and Christmas dinners.