Autumn Jewels Gelatin Salad

By deanarrca

Serve with your Thanksgiving meal.

Ingredients

• 1 cup cranberries
• 2 apples
• 5/8 ounce sugar free red jello mix, 2 sm .3oz. boxes
• 15 ounces crushed pineapple
• 1 cup celery, diced
• 1/2 cup nuts, chopped
• 2 cups boiling water

Details

Servings 12

Preparation

Step 1

* Use pecans, walnuts, or a mixture of both.

Chop the cranberries, apples and celery into small pieces. Drain the pineapple and save juice. Combine cranberries, apples; cover and refrigerate while preparing rest of salad.
Combine gelatin with boiling water and stir until dissolved. Add enough water or fruit juice (apricot nectar, strawberry nectar etc.) to pineapple juice to equal 1 cup. Add this to the gelatin mixture.
Combine the cranberry-apple mixture with celery, drained pineapple and nuts. Stir into gelatin mixture. Pour into lightly greased mold or into individual serving molds. (Actually I put the fruit and nut mixture into the geletin mold or individual molds then pour the liqued jello in.) Chill until firm. Unmold and serve on a bed of lettuce or garnish with sour cream or slightly sweetened whipped cream and a very light sprinkling of cinnamon.

Makes 12 1/2 cup servings at 2 points a piece :-)