1 can (20 ounce) crushed pineapple
2 pkg. (3 ounce) strawberry Jell-O
1 (16 ounce) can whole cranberry sauce
3 tablespoon lemon juice
1 teaspoon grated lemon peel
1/4 teaspoon ground nutmeg
2 cups dairy sour cream
1/2 cup chopped pecans
Drain pineapple well, reserve all juice. Add juice to Jello in a saucepan. Stir
in 1 cup water. Heat to boiling, stirring constantly, to dissolve Jello. Remove
from heat. Stir in cranberry sauce. Add lemon juice, lemon peel and nutmeg.
Chill until mixture thickens slightly. Blend sour cream into gelatin mixture.
Fold in pineapple and pecans. Pour into 1 1/2 quart mold or 9 x 13 inch pan.
Chill until firm. Unmold or cut in squares. Serve on salad greens. Serves 8