This cranberry jello salad makes a wonderful light first course, but it's also delicious enough to serve as dessert.

• 1 pkg.(6 oz) cherry or raspberry jello
• 1-1/2 cups boiling water
• 1 can (20 oz.) crushed pineapple, undrained
• 1 can (16 oz.) whole berry cranberry sauce
• 1-1/2 cups seedless red grapes, halved
• 1/4 cup chopped pecans

Preparation -
In a large bowl dissolve the gelatin powder in the boiling water. Stir in the crushed pineapple and the whole berry cranberry sauce. Refrigerate the mixture for 30 minutes. Stir in the grape halves and the chopped pecans. Pour into a 2 quart serving bowl, oblong pan or jello mold. Refrigerate for several hours or until firm and set.