Yield: 10 Servings
| Measure | Ingredient |
|---|---|
| 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, .