2 pkgs. strawberry jello
1 env. Knox gelatin
2 c. boiling water
1 1/2 c. cold water
2 c. ground raw cranberries
2 lg. apples (ground)
1 c. celery, cut fine
1 sm. can crushed pineapple
1 c. sugar
1/2 c. pecan meats (cut fine)

Dissolve strawberry jello and gelatin in 2 cups boiling water; add 1 1/2 cups cold water and let it cool. Add ground cranberries and apples and use liquid from them. Add celery, pineapple, sugar and pecans.

Grease large square Pyrex dish or mold with mayonnaise to prevent sticking. Can be made several days before serving. Cut in squares and serve on lettuce and garnish with mayonnaise, if desired. Serves about 16.