1 can (20 oz.) crushed pineapple
2 pkg. (3 oz.) strawberry Jello
1 (16 oz.) can whole cranberry sauce
3 tbsp. lemon juice
1 tsp. grated lemon peel
1/4 tsp. ground nutmeg
2 c. dairy sour cream
1/2 c. chopped pecans

Drain pineapple well, reserve all juice. Add juice to Jello in a saucepan. Stir in 1 cup water. Heat to boiling, stirring constantly, to dissolve Jello. Remove from heat. Stir in cranberry sauce. Add lemon juice, lemon peel and nutmeg. Chill until mixture thickens slightly.

Blend sour cream into gelatin mixture. Fold in pineapple and pecans. Pour into 1 1/2 quart mold or 9 x 13 inch pan. Chill until firm. Unmold or cut in squares. Serve on salad greens. Serves 8.