This recipe was sent from Wilma Stone, a daily recipe subscriber. This is a great salad to eat with your Thanksgiving feast.
1 pkg. of lemon gelatin
1 (15 oz) can Ocean Spray Cranberry Sauce, either jellied or whole berry
1 (11 oz) can crushed pineapple (un-drained.)
1 cup chopped pecans
2/3 cup finely chopped celery
1/2 cup sugar
2/3 cup very hot water.
Dissolve gelatin in hot water. Mash cranberry sauce and mix with pineapple. Beat until lumps disappear. Add remaining ingredients. Pour into a sprayed mold and refrigerate 24 hours.
Note: I use jellied cranberry sauce and add an extra envelope of gelatin with the package of lemon gelatin. The mold will stand up better.