1 cup boiling water
½ cup cold water
Directions
Dissolve the Jello: In a large mixing bowl, dissolve the Jell-O in 1 cup of boiling water. Stir until fully dissolved.
Add liquids: Stir in ½ cup cold water and the reserved pineapple juice (about ½ to ¾ cup).
Mix in cranberry sauce: Break up the jellied cranberry sauce with a fork, then add it to the Jell-O mixture. Stir well to combine.
Add pineapple and pecans: Stir in the drained crushed pineapple and chopped pecans.
Chill: Pour the mixture into a serving dish or mold. Cover and refrigerate for at least 4 hours, or until set.
Serve: Once fully set, slice and serve chilled.
Variations & Tips
For a different texture, you can substitute crushed pineapple with pineapple tidbits. If you prefer a bit more crunch, add an extra 1/2 cup of chopped pecans. For a tangy zing, mix in a tablespoon of fresh lemon juice. You can also top the salad with a dollop of whipped cream or a sprinkling of shredded coconut before serving for an extra touch of sweetness.