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festive cranberry pineapple salad


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  • 1 can(20oz) crushed pineapple, undrained
  • 2 pkgs(4 serving size each) raspberry flavor gelatin
  • 1 can(16oz) whole berry cranberry sauce
  • 1 medium apple, chopped
  • 2/3 cup chopped walnuts



Step 1

drain pineapple, reserving liquid in 1 qt liquid measuring cup. remove 1 tbsp of the crushed pineapple, set aside for garnish. add enough cold water to the reserved liquid to measure 3 cups;pour into large saucepan. bring to boil, remove from heat. add gelatin; stir at least 2 minutes until completely dissolved. add cranberry sauce; stir(gelatin mixture should be thick), pour into large bowl.

refrigerate 1 1/2 hours or until slightly thickened(consistency of unbeaten egg whites)

stir in remaining pineapple, apples and walnuts; stir gently. pour into medium serving bowl.

refrigerate 4 hours or until firm. top with reserved crushed pineapple just before serving.

makes 14 servings(1/2 cup each)


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