Pretty Congealed Salad

• 1 (20 oz.) can crushed pineapple
• 2 (3 oz.) pkg. strawberry gelatin
• 1 (16 oz.) can whole cranberry sauce
• 2 1/2 Tbsp. lemon juice
• 1 tsp. grated lemon peel
• 1/4 tsp. ground nutmeg
• 2 c. sour cream
• 1/2 c. (or more) chopped pecans

1. Drain pineapple well, reserving juice.
2. Add juice to gelatin in a saucepan.
3. Stir in 1 cup water.
4. Heat to boiling, stirring constantly, to dissolve gelatin.
5. Remove from heat.
6. Stir in cranberry sauce.
7. Add lemon juice, peel and nutmeg.
8. Chill until mixture thickens slightly.
9. Blend sour cream into gelatin mixture. Fold in pineapple and pecans.
10. Pour into 1 1/2-quart mold or 13 x 9-inch dish.
11. Chill until firm.
12. Unmold or cut in squares.
13. Serve on salad greens.
14. This is a very colorful salad as well as delicious.

pineapple, strawberry gelatin, cranberry sauce, lemon juice, ground nutmeg, sour cream, pecans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=207020 (may not work)