Pineapple Cranberry Jell-o Salad

This recipe combines Jell-o (which you must always have with a holiday dinner!) and cranberry sauce (again, a required side) and is so good!

1 can (8 oz.) crushed pineapple, undrained
2 pkg. (4-serving size each) or 1 pkg. (8-serving size) raspberry jell-o
1 can (16 oz.) whole berry cranberry sauce
1 medium apple, cored, chopped
1/3 cup chopped walnuts or pecans

Drain pineapple, reserving liquid. Add enough cold water to reserved liquid to measure 2 cups; pour into medium saucepan. Bring to boil; remove from heat. Add dry gelatin mix; stir at least 2 min. until completely dissolved. Add cranberry sauce; stir until well blended. (Note: Due to the presence of whole berries in the cranberry sauce, the gelatin mixture will not be smooth.) Refrigerate 1-1/2 hours or until thickened. (Spoon drawn through leaves a definite impression.)

Stir in pineapple, apple and walnuts until well blended. Spoon into 6-cup mold sprayed with cooking spray.

Refrigerate 4 hours or until firm. Unmold onto serving plate. Store leftover gelatin in refrigerator.

1 comment:

  1. We always have jell-o salad with our Thanksgiving meal. I'm thinking I might give this one a try this year.