This dish can be served mixed up in a serving bowl, as seen above, or in it's original shape (picture below).
I was extremely pleased with how this salad turned out for our Thanksgiving feast at work. I'm posting the recipe right away because several friends at work have requested the recipe.
2 (3 oz.) boxes raspberry Jell-O
2 (16 oz.) cans whole-berry cranberry sauce
2 Granny Smith apples, peeled and diced
2 (16 oz.) mandarin oranges, drained
1 & 1/2 c. pecans
1/8 tsp. cinnamon
dash ground cloves
1. Prepare gelatin according to package directions in a baking dish.
2. Stir cranberries, apples, oranges, pecans, cinnamon, and cloves into the gelatin mixture.
3. Refrigerate overnight or until firm.
*I adapted this recipe from one similar in Family Circle magazine March 2009.