#2231 - Strawberry Cranberry Salad

(by Shirley McNevich)

1 - 20oz. can Dole crushed pineapple (drained but save the juice)
1 cup water
2 - 3oz. boxes strawberry Jell-O
1 - 16oz. can Ocean Spray whole cranberry sauce
1 lemon (room temperature)
2 cups Breakstone's sour cream
1/2 cup chopped pecans (optional)

In a bowl add the drained pineapple juice, water and both boxes of Jell-O powder--bring to a boil and keep stirring until Jell-O powder is dissolved, then remove from heat. Squeeze the lemon. Add cranberry sauce, 3 tsp. lemon juice and 1 tsp. of lemon zest to Jell-O mixture--stir. Let it sit on the counter until room temperature, then refrigerate until it starts to gel. Remove from refrigerator--add sour cream, chopped pecans and drained crushed pineapple--stir. Pour into a 9 x 13 glass baking dish. Refrigerate overnight.