Cindy's 2002 Thanksgiving Jello
A nice Thanksgiving dessert.
1 0.3 oz pkg. strawberry jello (sugar free ok)
1 0.3 oz pkg. raspberry jello (sugar free ok)
2 cups boiling water
1 1/2 cups champagne (or ginger ale or 7up)
1 15 oz can crushed pineapple
1 15 oz can whole berry cranberries
1/2 cup chopped pecans (or walnuts)
Drain pineapple, reserving juice.
In a bowl, mix both packages of jello with 2 cups boiling water, until jello is dissolved (about 2 minutes). Add pineapple juice and champagne. Chill in fridge for 1 hour.
Remove from fridge and add the cranberries, pineapple, and pecans, stirring until well-mixed. Pour into jello mold and chill overnight.
This went over *big* at our 2002 Thanksgiving dinner and has repeatedly been a hit.