CRANBERRY GELATIN SALAD|
2 to 3 oz. raspberry gelatin
1/2 pkg. plain gelatin
16 oz. can whole berry
2 c. boiling water
20 oz. can crushed pineapple
1 c. broken pecans
Mix gelatins together and add boiling water and cranber-
ry sauce and stir until dissolved. Add remaining ingredients;
pour into mold and refrigerate. Serves 12.
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