1 small package orange jello
1 small package lemon jello
2 & 1/2 cups boiling water
2 cup fresh cranberry sauce or 1 can cranberries
3/4 cup crushed pineapple, drained
1/2 cup chopped pecans or walnuts
Dissolve jello in water. Chill until syrupy. Break up stiff cranberry sauce with a fork. Add pineapple and nuts; fold into jello. Chill until firm in 1 & 1/2 quart mold.
Recipe by Doris Jean Ferguson