2 (3 oz.) pkgs. cherry gelatin
1 3/4 c. boiling water
20 oz. can crushed pineapple
16 oz. can whole cranberry sauce
1 c. chopped pecans

Dissolve gelatin in boiling water. Add undrained pineapple and cranberry sauce, stirring until cranberry sauce melts. Add pecans and mix thoroughly. Pour into pan and refrigerate until firm. Cut into squares and serve.