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1 raspberry Jell-O (6 oz.)
2 c. hot water (boiling)
1 can whole cranberry sauce
(16 oz.)
1 can crushed pineapple
(20 oz.), do not drain
1 c. cool water
1 c. chopped pecans (optional)

Pour boiling water over Jell-O; stir in cranberry sauce
until smooth. Add pineapple, cool water and nuts. Will fill
24 paper lined muffin tins or 2 (3 cup) ring molds.

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