CHRISTMAS CRANBERRY SALAD

1 (13 1/2 oz.) can of crushed pineapple
Water
2 (3 oz.) pkg. of strawberry gelatin
3/4 cup of cold water
1 (16 oz.) can of whole berry cranberry sauce
1/3 cup of coarsely chopped nuts
1 tablespoon of butter
1 (8 oz.) container of Cool Whip

Drain pineapple juice into measuring cup; reserve pineapple. Add water to juice to make 1 cup. Bring to a boil and stir in gelatin. Add cold water; chill until gelatin is of consistency of unbeaten egg whites. Combine pineapple and cranberry sauce, then stir into gelatin mixture. Place pecans in butter in a pan and bake about 8 minutes in 350 degree oven. Stir occasionally until pecans are toasted. Cool nuts. Spread Cool Whip over top of gelatin, cranberry mixture. Sprinkle pecans over frosting.