FESTIVE CRANBERRY PINEAPPLE SALAD

By Nana_CAM

Ingredients

• 1 *1 can (20 oz) Crushed Pineapple, undrained
• 2 *2 pkg (4 serving size each) or 1 pkg (8 serving size) Rasberry Flavor Jell-O
• 1 *1 can (16 oz.) whole-berry cranberry sauce
• 1 *1 medium apple chopped
• 2/3 *2/3 cup chopped walnuts

Preparation

Step 1

DRAIN:
Pineapple reserving all the liquid in a 1-quart liquid measuring cup. Remove 1 Tsp. 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 until well blended. (Note: Due to the presence of whole berries the cranberry sauce, the gelatin mixture will not be smooth.) Pour into large bowl. Refrigerate 1 1/2 hours or until slightly thickened (consistency of unbeaten egg whites).

STIR:
In remaining pineapple, apple and walnuts, stir gently until well blended. Pour into medium serving bowl.

REFRIGERATE:
4 hours or until firm. Garnish with reserved pineapple & additional apple slices before serving.

Store leftover gelatin in refrigerator.

Prep: 20 minutes plus refrigerating