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Festive Pineapple-Cranberry Salad Recipe

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This recipe for Festive Pineapple-Cranberry Salad is from The DiSalvatore Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1, 8 oz. crushed pineapple, undrained
2 pkgs. (4-serving size each) or 1 pkg. (8-serving) JELL-O brand raspberry Gelatin Dessert
1, 16 oz. can whole berry Cranberry sauce
1 medium apple, core and chopped
1/3 c. chopped walnuts
Directions:
Directions:
1. Drain pineapple reserving liquid. Add enough cold water to reserve liquid to measure 2 cups; pour into medium saucepan. Bring to boil; remove from heat.
2. Add dry gelatin mix; stir at least 2 minutes until completely dissolved.
3. Add cranberry sauce; stir until well blended. (Do too whole berries in cranberry sauce, the gelatin will not be smooth.)
4. Refrigerate 1-1/2 hours or until thickened. (Spoon drawn through leaves a definite impression.)
5. Stir in pineapple, apple, and walnuts.
6. Spoon into 6 cup mold sprayed with cooking spray.
7. Refrigerate 4 hours or until firm. Unmold.
Store leftover gelatin in refrigerator.
Number Of Servings:
Number Of Servings:
10 (1/2 cup each)
Preparation Time:
Preparation Time:
10 min. plus refrigeration
Personal Notes:
Personal Notes:
Tip: Do not have a mold? Serve in a 2 quart bowl, prepare as directed, using a 20 oz. can of crushed pineapple, 2/3 cup chopped walnuts, and adding enough water to the reserved pineapple liquid to measure 3 cups. Makes 14 servings.

 

 

 

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