1 pkg (6oz) cherry jello 1 1/2 c boiling water 1 c (20 oz) crushed pineapple with juice 1 can (16 oz) whole-bing cranberry sauce 1 1/2 c seedless red grapes halved 1/4 c chopped pecans
In large bowl dissolve the jello in water. Stir in pineapple and cranberry sauce. Refridgerate 30 min. Stir in grapes and pecans. Pou into 2 qt serving bowl. Refridgerate until firm.
