2 pkg. cherry Jello
3 c. boiling water
1 grated apple
1 can whole cranberries
1 sm. can crushed pineapple
1/2 c. chopped pecans
Cool Whip

Drain pineapple; use juice as part of 3 cups water. Set pineapple aside. Dissolve Jello in boiling water and juice; add grated apple, cranberries, and pecans. Pour into flat dish to jell. Add crushed pineapple to Cool Whip and spread over jelled mixture. Cut into squares and serve over bed of lettuce.