| | Directions | | Drain pineapple well, reserving all the juice. Add the juice to Jello in a 2 qt. saucepan. Stir in water. Heat to boiling, stirring to dissolve Jello. Remove from heat. Blend in cranberry sauce. Add lemon juice, peel and nutmeg. Chill until mixture thickens slightly. Blend sour cream into jello mixture. Fold in pineapple and pecans. Pour into a 2 qt. mold or dish. Chill until firm. Serves 8. |
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| Ingredients | | - |  | 1 can crushed pineapple (20 ounce can) |
| - | | 1 package strawberry jello (6 ounce pkg) |
| - | | 1 cup water |
| - | | 1 can whole berry cranberry sauce (1 lb can) |
| - | | 3 tablespoons lemon juice |
| - | | 1 teaspoon Lemon Peel |
| - | | 1/4 teaspoon nutmeg |
| - | | 2 cups sour cream |
| - | | 1/2 cup chopped pecans |
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