1 (6 oz.) pkg. cherry gelatin
1 (16 oz.) can whole-berry cranberry sauce
1 1/2 c. boiling water
1 (20 oz.) can crushed pineapple, undrained
1 1/2 c. seedless red grapes, halved
1/4 c. pecans, chopped | | | In a large bowl dissolve gelatin in water. Stir in pineapple and cranberry sauce. Refrigerate for 30 minutes. Stir in grapes and pecans. Pour into a 2 quart serving bowl. Refrigerate until firm. Yield: 8 to 10 servings. ~ Teresa |
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