1 can crushed pineapple (1 1/2 c.)
Water
2 (3 oz.) pkgs. raspberry gelatin
1 (10 oz.) pkg. cranberry-orange relish, thawed
1/2 c. broken pecans (optional)

1. Drain pineapple. Measure juice and add enough water to make 3 1/2 cups liquid.

2. Heat liquid to boiling point.

3. Add gelatin. Stir until dissolved. Cool.

4. Add fruits and nuts to gelatin. Pour into mold. Chill until set.