1 (2 oz.) can crushed Dole pineapple
1 (6 oz.) pkg. strawberry Jello
1 c. water
3 tbsp. lemon juice (fresh)
1 tsp. grated lemon peel
1/4 tsp. nutmeg
2 c. sour cream
1/2 c. chopped pecans
1 lb. can whole cranberry sauce

Drain pineapple well and reserve juice. Add juice to Jello in a 2 quart saucepan. Stir in water and heat to boiling to dissolve Jello. Remove from heat and add cranberry sauce. Add lemon juice, peel and nutmeg. Chill until mixture is slightly thickened. Blend sour cream into Jello. Fold in pineapple and pecans. Pour into a 2 quart mold and chill until firm. Unmold and garnish with whole cranberries. Serves 8.