- 1 can crushed pineapple
- 1 pkg. frozen raspberries
- 1 pkg. raspberry gelatin
- 1 cup applesauce
- 1/2 cup pecans (chopped)
Drain pineapple and raspberries, combining with reserving liquid; add water to reserved juice to equal 1 cup of liquid. Bring liquid to a boil; add gelatin, stirring until dissolved. Pour liquid over raspberries. Stir in remaining ingredients; chill.
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