1 (6 oz.) pkg. cherry gelatin
1 c. boiling water
1 (16 oz.) can crushed pineapple
1 (16 oz.) cranberry-orange sauce
1 c. chopped celery
1/2 c. chopped pecans
Dissolve gelatin in boiling water. In bowl, drain pineapple,
reserving juice. Add enough cold water to juice to measure 1 cup.
Add juice, pineapple, cranberry-orange sauce, celery and pecans
to gelatin; mix well.
Pour into serving dish. Chill until set. Yields 12 servings.
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