This is a wonderful salad to serve for Thanksgiving and Christmas.
1 (8-ounce) can crushed pineapple
1 (¼-ounce) envelope unflavored gelatin
¼ cup cold water
2 (3-ounce) packages cherry gelatin mix Hot water (use the pineapple juice and add hot water to measure 3½ cups)
1 (20½-ounce) jar mincemeat
1 small apple with peel, cubed
1 cup chopped pecans
In a small mixing bowl drain the crushed pineapple and save the juice. In a small bowl soak the unflavored gelatin in the cold water, allowing it to dissolve. In a medium-size serving bowl dissolve the cherry gelatin in the pineapple juice and hot water mixture. Add the unflavored gelatin to the cherry gelatin mixture. Refrigerate until it is the consistency of egg whites. Add the crushed pineapple, mincemeat, apple, and pecans. This salad can be poured into a 7-cup mold sprayed with cooking oil.
YIELD: 14 SERVINGS