Drain pineapple and reserve liquid to use in the jello. Make jello using 2 cups of boiling water to dissolve, use the pineapple juice and additional cold water to make 2 scant cups of liquid and add to jello. Put in refrigerator and let jell partly (about 2 hours).
Mix the remaining ingredients together-whole cranberry sauce, crushed pineapple, chopped pecans, and Cranberry/Jalapeno Relish. Fold into the partially jelled mixture and return to the refrigerator and chill until firmly set.
(It is more attractive when it is made in a clear glass bowl).
