1 (20 oz.) can crushed pineapple
1 pkg. (6 oz.) strawberry Jello
1 c. water
1 can (1 lb.) whole cranberry sauce
3 tbsp. fresh lemon juice
1 tsp. grated lemon rind
2 c. sour cream
1/2 c. chopped pecans

Drain the pineapple, reserve juice; add juice to gelatin in saucepan. Stir in water. Heat to boiling. Stir to dissolve Jello. Remove from heat. Blend in cranberry sauce. Add lemon juice and peel. Chill until mixture thickens slightly. Blend sour cream into mixture. Fold in pineapple and pecans. Pour into molds. Chill until firm. (To keep firm I add 1 envelope of Knox gelatin.)