Cranberry-Pineapple Salad
  • 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)
  1. 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.
  2. Refrigerate 1 1/2 hours until slightly thickened (the consistency of egg whites)
  3. Stir in remaining pineapple, apples, and walnuts; stir gently. Pour into medium serving bowl.
  4. Refrigerate 4 hours or until firm. Top with reserved pineapple just before serving.
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This is one of those required dishes at Thanksgiving for my family. From Dole and Jello.