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Cranberry Pineapple Salad


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  • 1 can (20 oz) crushed pineapple, undrained
  • 2 pkg (4 serving each) raspberry gelatin
  • 1 can (16 oz) whole berry cranberry sauce
  • 1 medium apple, chopped
  • 2/3 cup walnuts



Step 1

Drain pineapple, reserving liquid in 1 quart measuring cup. Remove 1 tbsp. of the crushed pineapple, set aside for garnish. Add enough cold water to 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 (should be thick). Pour into large bowl. Refrigerate 1 1/2 hours or until slightly thickened.
Stir in remaining pineapple, apples and walnuts, stir gently. Pour into medium serving bowl. Refrigerate 4 hours or until firm. Top with reserved pineapple just before serving.

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