2 boxes strawberry Jell-O
2 c. boiling water
1 lg. can crushed pineapple, drained
1 can whole cranberry sauce
Juice of 1 lemon

Dissolve Jell-O in boiling water; add pineapple which has been drained, cranberry sauce and lemon juice. Pour in square Pyrex dish and put in refrigerator to congeal. Cut in squares and serve on lettuce leaf. Note: Can add 1/2 cup chopped pecan if desired. Also makes a pretty molded salad.

PECAN DRESSING:

1 c. sour cream
2 tbsp. conf. sugar
1/4 c. pecans, chopped (I toast pecans at 350 degrees for 10 to 15 min.)
1 tsp. vanilla
1/4 tsp. salt

Stir all ingredients together and mix well. Serve with fruit salad, congealed salad or as a fresh fruit dip. Very good drizzled over cranberry salad squares.