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Cranberry-Pineapple Minis


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  • 1 20 oz can crushed pineapple in juice
  • 2 3 oz packages rasberry jello
  • 1 16 oz can whole berry cranberry sauce
  • 2/3 cup chopped walnut pieces
  • 1 apple, chopped



Step 1

Drain pineapple, reserving the juice. Add enough water to juice to measure 2 1/2 cups; pour into saucepan. Bring to boil. Pour over jello mixes in large bowl; stir 2 minutes until completely dissolved.

Stir in pineapple, cranberry sauce, walnuts and apple. Spoon into 24 paper lined muffin cups.

Refrigerate 2 1/2 hours or until firm. Remove liners.

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