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Louise's Cranberry Salad

Yield: 10-12 servings.

  • 2 T. unflavored gelatin 
  • 1/2 c. cold water 
  • 1 1/2 c. sugar 
  • 2 (16-oz) cans whole-berry cranberry sauce 
  • 1 (8-oz) can crushed pineapple 
  • 1 c. chopped pecans 

Dissolve gelatin in cold water in a shallow casserole. Add remaining ingredients (including juice from cans), and mix well. Cover, and refrigerate overnight. Cut in squares, or spoon out to serve. 

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