👩‍🍳 INSTRUCTIONS

1. Dissolve the Jell-O:

• In a large heatproof bowl, pour the boiling water over the Jell-O powder. Whisk continuously for 2 minutes until completely dissolved.

2. Combine the Liquids:

• Add the ½ cup of cold water to the bowl. Then, measure the reserved pineapple juice and add enough cold water to make ¾ cup of liquid total. Stir this into the Jell-O mixture.

3. Incorporate Cranberry Sauce:

• Scoop the jellied cranberry sauce into the bowl. Use a whisk or a fork to break it apart and stir it into the liquid until the mixture is relatively smooth.

4. Add Mix-Ins:

• Gently stir in the drained crushed pineapple and chopped pecans until everything is evenly distributed.

5. Chill to Set:

• Pour the mixture into a 9×9-inch dish, a decorative mold, or a serving bowl.

• Cover with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until completely firm.

6. Serve:

• Once set, scoop or slice the salad and serve it chilled.

💡 Pro-Tips & Variations:

• Quick Set Method: Pour the mixture into a 9×13-inch pan for a thinner layer, which will set in about 2 hours.

• Creamy Version: For a creamier texture, fold in 1 cup of whipped topping or a dollop of sour cream after the Jell-O has cooled and begun to thicken slightly (about 20-30 minutes in the fridge).

• Fruit Variations: Feel free to add other fruits like mandarin oranges or diced apples. Just ensure they are well-drained.

• Presentation: For a beautiful unmolded salad, lightly spray your mold with cooking spray before adding the Jell-O mixture.