Ingredients
1 package (6 ounces) strawberry or 6 ounces lemon gelatin3 cups boiling water1 can (14 ounces) whole-berry cranberry sauce1 can (8 ounces) crushed pineapple, undrained1 cup chopped pecansSour cream, optional
Preparation
In a large bowl, dissolve gelatin in water. Stir in cranberry sauce and pineapple. Cover and refrigerate for 1 hour or until slightly thickened. Stir in nuts. Pour into a 1-1/2-qt. gelatin mold coated with cooking spray. Refrigerate until set. Unmold onto a serving platter. Serve with sour cream if desired.
