Festive Cranberry-Pineapple Salad 20 oz. can Dole crushed pineapple, undrained 2 pkg. (4-serving size each) or 1 pkg. (8-serving size) JELL_O Brand Raspberry Flavor Gelatin 16 oz. can whole berry cranberry sauce 1 medium apple, chopped 2/3 cup chopped walnuts
Drain pineapple, reserving liquid in 1-quart liquid measuring cup. Remove 1 Tbs. 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. (gelatin mixture 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 crushed pineapple just before serving. Store leftover gelatin in refrigerator. Makes 14 servings, 1/2 cup each. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
