Pineapple Cranberry Salad

By ames107

This is great at Thanksgiving!!

Ingredients

• 20 oz can crushed pineapple, reserve juice
• 2 pkg (4 oz ea) raspberry jello
• 1 can whole berry cranberry sauce
• 1 apple, chopped
• 2/3 cup chopped walnuts

Preparation

Step 1

Drain pineapple, reserving liquid. Add enough cold water to measure 3 cups total, pour into med saucepan. Bring to boil, remove from heat, add dry jello, stir at least 2 min until dissolved. Add cranberry sauce, stir. Refrigerate 1 1/2 hours until thickened (spoon drawn through leaves definate impression). Stir in pineapple, apple and walnuts. Refrigerate 4 hours until firm.