Pat Hopkins
My mother has served this salad every Christmas for as long as I can remember, the holiday menu is not complete without it.
1 large can crushed pineapple, 3 medium cans mandarin oranges, 1 can jellied cranberry sauce, 2 large boxes of cherry gelatin, 1 cup chopped pecans (optional).
Heat pineapple with juice to boiling. Add dry jello, stir until gelatin is dissolved. Add cranberry sauce, stir until melted. Stir in oranges with juice. Add nuts. Pour into a casserole dish or mold and refrigerate until congealed.
