Yield: 10 Servings
|1 can||(large) crushed pineapple|
|1 can||(large) jellied cranberry sauce|
|2 packs||Cherry Jello (or one cherry and one orange Jello)|
|1 large||Apple; peeled, diced|
|3||Stalks celery; diced|
|3||Handsful of pecans; chopped|
Drain pineapple well. Use 1 cup of the juice, heat and dissolve Jello in it. Mash the cranberry sauce, heat and mix with Jello. Add the well-drained pineapple, apple, celery and pecans. Mix welland pour into a ring mold.
Decorate with spiced crabapples and serve with mayonnaise. Serves 10.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .