1 can crushed pineapple (undrained)
2 pkg Jell-o brand raspberry flavor gelatin
1 can whole berry cranberry sauce
1 medium apple chopped
2/3 cup pecans
Drain pineapple , reserving liquid in 1 quart liquid measuring cup. Remove 1 Tbsp. of the crushed pineapple; set aside for garnish. Add enough cold water to reserved liquid to measure 3 cups; pour into large saucepan. Bring to boil, remove from heat. Add gelatin; stir until dissolved. Add cranberry sauce; stir. Pour into large bowl.
Refrigerate 1 1/2 hours or until slightly thickened.
Stir is remaining pineapple, apples and pecans. Pour into medium serving bowl.
Refrigerate 4 hours or until firm. Top with reserved crushed pineapple before serving.
SWEET POTATO CASSEROLE
3 cups cooked yams (4 sweet potatoes)
1/2 cup sugar
1/2 cup butter
2 beaten eggs
1/3 cup milk
1/3 cup butter
1 cup brown sugar
1/2 cup flour
1 cup chopped pecans
Bake yams, peel and mash. Mix sugar, butter, eggs, vanilla and milk. Put into 13×9 baking dish. For topping: melt butter and mix remaining ingredients. Sprinkle on top of potato mixture. Bake at 350 for 25 minutes.