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Cranberry Pineapple Salad

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Ingredients

  • 1 can (20 ounce) crushed pineapple, undrained
  • 2 packages (4 serving size each) Jello Brand Raspberry Flavor Gelatin
  • 1 can (16 ounce) whole berry cranberry sauce
  • 1 medium apple, chopped
  • 2/3 cup chopped walnuts

Details

Preparation

Step 1

Drain pineapple, reserving liquid in 1-quart liquid measuring cup. Remove 1 Tablespoon 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. Tope with reserved crushed pineapple just before serving.

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