Recipes
CRANBERRY-PINEAPPLE SALAD
Cranberry-Pineapple Salad
This is one of those required dishes at Thanksgiving for my family. From Dole and Jello.
Post a Review
Add to Recipe Box
PrintINGREDIENTS
- 1- 20 oz. can crushed pineapple, undrained
- 2 pakages (4 serving) raspberry gelatin
- 1- 16 oz. can whole berry cranberry sauce
- 1 medium chopped apple
- 2/3 cup chopped walnuts (optional)
DIRECTIONS
Drain pineapple, reserving liquid in 1 qt measuring cup. Remove 1 Tbsp crushed pineapple and 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 the gelatin; stir at least 2 minutes until completely dissolved. Add cranberry sauce; stir (gelatin mixture should be thick). Pour into a large bowl.
Refrigerate 1 1/2 hours until slightly thickened (the consistency of egg whites)
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.
You must SAVE this recipe
RECIPE BACKSTORY
This is one of those required dishes at Thanksgiving for my family. From Dole and Jello.
RECIPE REVIEWS
No Reviews at this time.
MEDIA
TELL ME MORE
LATEST RECIPES
