CHRISTMAS CRANBERRY SALAD

1 (13 1/2 oz.) can of crushed pineapple

Water

2 (3 oz.) pkg. of strawberry gelatin

3/4 cup of cold water

1 (16 oz.) can of whole berry cranberry sauce

1/3 cup of coarsely chopped nuts

1 tablespoon of butter

1 (8 oz.) container of Cool Whip

Drain pineapple juice into measuring cup; reserve pineapple. Add water to juice to make

1 cup. Bring to a boil and stir in gelatin. Add cold water; chill until gelatin is of

consistency of unbeaten egg whites. Combine pineapple and cranberry sauce, then stir

into gelatin mixture. Place pecans in butter in a pan and bake about 8 minutes in 350

degree oven. Stir occasionally until pecans are toasted. Cool nuts. Spread Cool Whip

over top of gelatin, cranberry mixture. Sprinkle pecans over frosting.