• prep: 15 min
• cook: 0 hr
• total: 15 min

servings:

Juicy pomegranate seeds give cranberry gelatin a refreshing twist. For the crowning touch, top the salad with whipped topping and a sprinkling of pecans. —Lorie Mckinney, Marion, North Carolina

• 1 package (.3 ounce) sugar-free cranberry gelatin
• 1 cup boiling water
• 1/2 cup cold water
• 1-2/3 cups pomegranate seeds
• 1 can (14 ounces) whole-berry cranberry sauce
• 1 can (8 ounces) unsweetened crushed pineapple, drained
• 3/4 cup chopped pecans
• Frozen whipped topping, thawed, optional
• Additional chopped pecans, optional

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