1 (20 oz.) can crushed pineapple, drained & syrup removed
2 (3 oz.) pkgs. cherry Jello
1 c. hot water
1 (8 oz.) pkg. soft cream cheese
1 c. chopped apples (celery may be substituted)
1 can whole cranberry sauce
3/4 c. chopped pecans

Add water to pineapple syrup to equal 1 cup of liquid. Dissolve gelatins with hot water, stir in pineapple juice and cool. Blend cream cheese and pineapple. Add cranberry sauce, apples and pecans. Stir until blended. Add to gelatins. Mix well. Pour into salad mold. Makes 12 molds. Refrigerate until firm.