This recipe for Raspberry Cranberry Salad, by Vivian Jones, is from The Jones Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 large box raspberry Jello 1 large can crushed pineapple 1-1/4 cup chopped nuts 2 cans whole cranberry sauce
Drain pineapple thoroughly. Dissolve Jello in 3 cups of very hot water using pineapple juice as part of the 3 cups. Add cranberry sauce, mixing well. Add pineapple and nuts. Pour into 9 x 13? casserole. Put in refrigerator until set.
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