1 lb. pkg. cranberries (wash, drain & chop)
1 (3 oz.) pkg. raspberry Jello
1 sm. can crushed pineapple
1 c. sugar
2 c. coconut
2 c. chopped pecans
1 tsp. lemon juice

Dissolve Jello in cup of hot water; let cool. Add pineapple, cranberries, sugar, coconut and pecans. NOTE: If whole cranberries are not available, whole cranberry sauce can be used, 2 cans.