Mary Lou'S Jello Salad

• 1 (8 oz.) pkg. raspberry jello
• 1/4 c. red hots
• 2 c. boiling water
• 1 (16 oz.) can whole cranberry sauce
• 1 c. finely diced celery
• 1 c. unpeeled apples, diced
• 1/2 c. chopped pecans
• 1 (16 oz.) carton sour cream

1. Dissolve red hots in 1/2 cup boiling water (red hots usually don't dissolve entirely).
2. Use red hot-water plus boiling water to make 2 cups.
3. Dissolve jello.
4. Set until slightly thickened.
5. Break up cranberry sauce with fork.
6. Add celery, diced apples and pecans to jello mixture.
7. Spread half of jello mixture in a 9 1/2 x 13 1/2-inch pan.
8. Set until firm.
9. Spread with sour cream and top with remaining jello.
10. Set until firm.
11. Cut in squares and serve on lettuce leaf.
12. Yields 12 servings.

raspberry jello, red hots, boiling water, cranberry sauce, celery, unpeeled apples, pecans, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=895550 (may not work)