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Ingredients
- 1 3 oz. raspberry jello
- 1 cup boiling water
- 1/2 cup cold water
- 1 16 oz. can whole cranberry sauce
- 1 8 oz. can crushed pineapple
Preparation
Step 1
Mix boiling water and jello together until dissolved. Add remaining ingredients. This will fit in an 8x8" pan, or bowl. Recipe can be doubled and will fit in 24+ foil cupcake holders.