Crunchy Cranberry Salad

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• 1 (3 ounce) package strawberry gelatin
• 1 (3 ounce) package raspberry gelatin
• 2 cups boiling water
• 1 (10 ounce) package frozen sliced strawberries, partially thawed
• 1 (15 ounce) can crushed pineapple, don’t drained
• 1 (16 ounce) can whole berry cranberry sauce
• 1 cup chopped celery
• 1/2 cup chopped pecans

1. Dissolve gelatins in boiling water and let cool.
2. Add strawberries, pineapple, cranberry sauce, celery and pecans.
3. Spoon into a 12x8x2 inch pan or your favorite mold, sprayed lightly with cooking spray. Cover and chill until firm.
4. Unmold onto a lettuce-lined plate.