Finely chop the apple into roughly 1/4-inch pieces and place in a large bowl. Slice the bananas into 1/4-inch rounds and immediately toss with the lemon juice to prevent browning—this is crucial for maintaining color and texture. Set the prepared fruit aside. I like to prep the apples and bananas together so the lemon juice coats everything evenly right away.

Pour the 6 oz strawberry gelatin into a large mixing bowl and add 2 cups of boiling water. Stir constantly for about 2 minutes until the gelatin is completely dissolved with no granules remaining. The complete dissolution ensures even setting and smooth texture throughout the final salad.

Pour the 20 oz crushed pineapple (with its juice) directly into the warm gelatin and stir well. Add the 16 oz strawberries, 14 oz cranberry sauce, and the salt, stirring gently to distribute everything evenly. Finally, fold in the prepared fruit from Step 1 (the apple and banana mixture) until all components are well combined. I prefer to fold rather than stir the fresh fruit at the end to keep the pieces intact and maintain a better texture.

Pour the gelatin mixture into a 9x13 inch baking dish or similar size and refrigerate for at least 4-6 hours, or until the salad is completely firm and jiggles only slightly when shaken. You can make this ahead and refrigerate overnight if convenient.

In a small bowl, whip together the 2 cups whipped cream and 1/2 teaspoon vanilla extract until combined. Chop the 1/2 cup pecans into roughly 1/2-inch pieces for a pleasant crunch. Cut the chilled jello salad into squares and serve each portion topped with a dollop of whipped cream, a sprinkle of toasted pecans, and any extra pecans on the side.