Wednesday, August 27, 2008

Pineapple-Cranberry Salad

1 can (20oz) can crushed pineapple, undrained
2 pkg. (4 serving size each) JELL-O Raspberry Flavor Gelatin
1 can (16 oz) whole cranberry sauce
1 apple, chopped
2/3 cup chopped walnuts

Drain pineapple, reserving juice. Remove 1 tbsp. pineapple; set aside. Add enough cold water to juice to measure 3 cups; pour into saucepan. Bring to boil; remove from heat. Add dry gelatin mixes; stir 2 minutes. Stir in cranberry sauce. Pour into large bowl. Refrigerate 1 1/2 hours or until slightly thickened.

Stir in Pineapple, apples and walnuts.

Refrigerate 4 hours or until firm. Garnish with reserved pineapple, sliced apple and some fresh mint.

Makes 14 servings, 1/2 cup each.

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