Cranberry Pineapple Jello Salad
This congealed salad is bright red and would look great at Christmas.
Recipe from Zack Baker
Yield: 24 servings
Ingredients:
- 1-20 oz. can crushed pineapple in juice
- 2-3 oz pkg Raspberry Jello
- 1-16 oz can whole cranberry sauce
- 2/3 cup chopped walnuts
- 1 apple, chopped
Directions:
- Drain pineapple and reserve juice in a measuring cup. Add enough water to juice to measure 2 1/2 cups and pour into saucepan.
- Bring to boil.
- Pour over Jello in large bowl; stir 2 minutes until Jello dissolved.
- Stir in pineapple, cranberry sauce, walnuts and apple.
- Spoon into 24 paper lined muffin cups or 11x13 casserole dish.
- Refrigerate 2 1/2 hours until firm.