This recipe advertisement from DOLE was clipped from a magazine published in 1984. Recipe is typed below along with a scanned copy.
St. Tropez Holiday
CRANBERRY MOUSSE
1 can (20 oz.) Dole Crushed Pineapple in Juice
1 pkg. (6 oz.) strawberry gelatin
1 cup water
1 can (1 lb.) whole berry cranberry sauce
3 Tbs. fresh lemon juice
1 tsp. fresh grated lemon peel
1/4 tsp. ground nutmeg
2 cups dairy sour cream
1/2 cup chopped pecans
DIRECTIONS
Drain pineapple well, reserving all juice. Add juice to gelatin in a 2-quart saucepan. Stir in water. Heat to boiling, stirring, to dissolve gelatin. Remove from heat. Blend in cranberry sauce. Add lemon juice, peel and nutmeg. Chill until mixture thickens slightly. Blend sour cream into gelatin mixture. Fold in pineapple and pecans. Pour into a 2-quart mold. Chill until firm. Unmold onto serving plate. Serves 8.