1 can (20 oz.) Dole crushed pineapple in juice
1 pkg. strawberry Jello
1 c. water
1 can (1 lb.) cranberry sauce
3 tbsp. fresh lemon juice
1 tsp. fresh grated lemon peel
1/4 tsp. ground nutmeg
2 c. dairy sour cream
1/2 c. chopped pecans

Drain pineapple well, reserving juice. Add juice to gelatin in a 2 quart saucepan. Stir in water, heat to boiling, stirring to dissolve gelatin. Remove from heat.

Blend in cranberry sauce. Add lemon juice, peel and nutmeg. Chill until mixture thickens slightly. Blend in sour cream. Fold in pineapple and nuts. Pour into a 2 quart mold. Chill until firm. Unmold on serving plate. Serves 8.