Cranberry Jello Salad
- 2 3 oz. boxes black cherry Jello
- 1 can jellied cranberry sauce
- 1 15 oz. can crushed pineapple, drained
- 1/2 cup chopped nuts
- 2 cups hot water
- 1 cup cold water
Dissolve Jello with hot water. Mash cranberry sauce with fork and add to Jello. Add cold water and drained pineapple. Mix well and add nuts. Pour into rectangular dish or mold.
**It is best made two days before serving.
Nuts can be omitted and replaced with a small can of mandarin oranges.