Special thanks to: CC, Prattville, AL Servings: 20 Directions: 3 ounce package strawberry jello 3 ounce package raspberry jello 2 cups boiling water 1 (10 ounce) package frozen sliced strawberries, partially thawed 1 (15 1/4 ounce) can crushed pineapple, undrained 1 (16 ounce) can whole berry cranberry sauce 1 cup chopped celery 1/2 cup Surratt Farms chopped pecans Dissolve jello in boiling water and let cool. Add strawberries, pineapple, cranberry sauce, celery, and pecans. Put into a 12x8x2 pan or your favorite mold, sprayed lightly with cooking spray. Cover and chill until firm. Unmold on lettuce-lined plate. Special Notes: This ruby-red congealed salad has become a holiday favorite at our house. It's wonderful with Turkey dinner or makes any dinner special.