Cranberry Mousse
rec.food.cooking/Carole A. Resnick

1 (20 ounce) can crushed pineapple
1 ( 6 ounce) package strawberry jello (can also use raspberry)
1 cup water
1 (16 ounce) can whole berry cranberry sauce
3 Tablespoons lemon juice
1 teaspoon nutmeg
2 cups sour cream
1/2 cup chopped pecans

Drain the pineapple and reserve juice. In a 2 quart saucepan combine the the pineapple juice, jello and water. Heat to boiling; stirring to dissolve jello. Remove from heat and stir in cranberry sauce, lemon juice, and nutmeg. Chill until slightly thickened. Blend in the sour cream, pineapple and pecans. Pour into a 2-quart mold and chill until thickened. Unmold before serving.