Cranberry-Pineapple Salad

Serves 8-10

1 (16 ounce) package cranberry, cherry or red raspberry Jello
1 1/4 cups boiling water
16-ounce can whole cranberry sauce 
20-ounce can crushed pineapple with liquid
1/2 cup finely chopped pecans (optional)

Dissolve Jello in boiling water. Add the cranberry sauce to the Jello and keep mixing until well blended. Stir in remaining ingredients. Pour into 9" X 13" baking dish or individual molds. Refrigerate for at least six hours. Cut in squares or unmold on a lettuce leaf for serving. 

Topping:
1/2 cup mayonnaise
1/2 cup Cool Whip or stiffly whipped whipping cream
1 teaspoon sugar (optional)

Finely chopped apples are also good to add to this recipe.
Whisk ingredients together and place a dollop on top of each serving. 

This recipe is shared November 22-26, 2011.
on NewsTalk 94.3 FM, AM 570 WKYX, AM 1560 WPAD,
AM 1450 WDXR, and AM 1320 WNGO.
Ro's recipes are sponsored by SuperValu Foods
on Jackson Street and on Lone Oak Road in Paducah, KY.
Check out more recipes online at: www.supervalupaducah.com