Raspberry Jello Salad

From Helen

1 (8 oz.) can pineapple (crushed)

1 pkg. (12 oz.) frozen unsweetened raspberries, thawed (I used 10 oz. frozen sweetened raspberries)

1 (3oz.) pkg. of raspberry Jello

1 cup applesauce

1/4 cup chopped pecans

Drain pineapple and raspberries, (put in bowl and set aside).  Add enough water to juices to make 1 cup.  Heat to boiling.  Add Jello.  Dissolve.  Pour over fruit, add applesauce and pecans.  Chill until set.

Note:  If you don’t use sweetened raspberries, you might want to add a small amount of sugar to recipe, maybe 1/4 cup.