Cranberry Mousse
1 6 oz pkg strawberry jello
1 cup boiling water
1 20 oz can crushed pineapple
1 16 oz can whole cranbery sauce
3 Tbsp lemon juice
1 tsp lemon peel
1/2 tsp ground nutmeg
2 cups (16oz) sour cream
1/2 chopped pecans
In large bowl dissolve gelatin and water. Drain pineapple, saving the juice and adding it to the jello. Stir in cranberry sauce, lemon juice, peel and nutmeg. Chill until mixture thickens. Fold in sour cream, pineapple and pecans. Pour into glass serving bowl or a 9 cup mold or lightly sprayed with Pam. Chill until set at least 2 hours.