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

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