Hi Laurie,
I have it! We love cranberries, and I definitely saved this one!
St. Tropez Holiday
Cranberry Mousse
20-oz. can Dole Crushed Pineapple in Juice
6-oz. pkg. strawberry gelatin
1 cup water
16-oz. can whole berry cranberry sauce
3 tablespoons fresh lemon juice
1 tsp. fresh grated lemon peel
1/4 tsp. ground nutmeg
2 cups dairy sour cream
1/2 cup chopped pecans
Drain pineapple well, reserving all juice. Add juice to gelatin in a 2-qt. saucepan. Stir in water. Heat to boiling, stirring, to dissolve gelatin. Remove from heat. Blend in cranberry sauce. Add lemon juice, peel, and nutmeg. Chill until mixture thickens slightly. Blend sour cream into gelatin mixture. Fold in pineapple and pecans. Pour into a 2-qt. mold. Chill until firm. Unmold onto serving plate. Serves 8.