Special thanks to: CH, Hendersonville, WA Servings: 12 Directions: 1 3 oz. pkg. strawberry jello 1 3 oz. pkg raspberry jello 1 cup chopped celery 1 cup chopped pecans 1 16 oz. can whole cranberry sauce 10 0z. frozen strawberries, thawed 15 1/2 oz. crushed pineapple, undrained 2 cups boiling water. Disolve strawberry & raspberry jello in hot water. Add cranberry sauce & mix well. Add crushed pineapple, thawed strawberries, celery, & pecans. Mix well. Pour into 9 x 13 dish. Refrigerate overnight. Special Notes: I usually make this recipe for the Thanksgiving & Christmas holidays because it is such a festive salad. Everyone loves this recipe. ENJOY!!!!!!!