2 PACKAGES OF CHERRY JELLO
1 ½ CUPS OF BOILING WATER
20 OUNCES OF CRUSHED PINEAPPLES
16 OUNCES OF CRANBERRY SAUCE
1. MIX THE JELLO WITH THE BOILING WATER UNTIL IT IS DISSOLVED
2. POUR INTO A 13 X 9 PAN
3. STIR IN THE PINEAPPLE AND THE CRANBERRY SAUCE
4. REFRIGERATE UNTIL FIRM
