Holiday Cranberry Pineapple Salad

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My grandma makes this every time we visit for the holidays. The recipe comes from the November 1965 edition of Better Homes and Garden, and my grandma's copy has definitely see better days. Normally this is served with a dairy topping (as seen in the recipe), which I just omit.

Ingredients
1 13 1/2 oz. can crushed pineapple in pineapple juice
2 boxes of sugar-free lemon Jell-O
1 cup 7-up*
1 can jellied cranberry sauce

Directions

Drain juice from pineapple into a 1 cup measuring cup, add water make a full cup (1). Pour into a saucepan and heat on the stove until boiling.

Dissolve both Jell-O packets into liquid. Place on ice in a tin or cake pan to cool, add 7-up. Chill to partially set. (2)

While Jell-O is cooling, mix together pineapple and cranberry sauce (3). Fold in cooled Jell-O to mixture. (I did this in a shallow tupperware container so that it could easily be covered and refrigerated.)

Refrigerate until set (4).

ENJOY!