1 (8 oz.) can crushed pineapple
1 (3 oz.) pkg. raspberry gelatin
1 c. boiling water
1 (2 oz.) pkg. whipped topping mix (like Dream Whip)
1/2 c. milk
1/2 c. chopped pecans
Drain the pineapple, reserving the juice. Add enough cold water to the juice to make 1 cup, if necessary.
Dissolve the gelatin in the boiling water. Stir in the 1 c. of juice. Chill until thick and syrupy. Whip
the topping mix with the milk until soft peaks form. Whip the gelatin until fluffy; then beat in the whipped topping.
Fold in the pineapple and pecans. Turn into a slightly oiled or sprayed mold or serving dish and chill until set.