1 pkg. black cherry Jello
1 c. canned whole cranberry sauce
1 c. canned, drained, crushed pineapple
1/4 c. chopped pecans

Dissolve Jello in 1 cup hot water. Blend in canned cranberry sauce. Add 3/4 cup cold water. Chill until slightly thickened. Fold in crushed pineapple. Add chopped pecans.

Turn into 8 individual molds or 1 large mold. Chill until firm. Unmold. Serve as a salad or as a side dish with mayonnaise.