Festive Pineapple-Cranberry Salad Recipe
Tried it? Rate this Recipe:
|
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.
|
|