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Festive Pineapple-Cranberry Salad




Source of Recipe


Unknown






List of Ingredients



• 1 can (8 oz.) DOLE Crushed Pineapple, undrained
  
• 2 pkg. (4-serving size each) or 1 pkg. (8-serving size) JELL-O Brand Raspberry Flavor Gelatin
  
• 1 can (16 oz.) whole berry cranberry sauce
  
• 1 medium DOLE Apple, cored, chopped
  
• 1/3 cup chopped PLANTERS Walnuts
  






Instructions



1. DRAIN pineapple, reserving liquid. Add enough cold water to reserved liquid to measure 2 cups; pout into medium saucepan. Bring to boil; remove from heat. Add dry gelatin mix; stir at least 2 minutes until completely dissolved. Add cranberry sauce; stir until well blended. (Note: Due to the presence of whole berries in the cranberry sauce, the gelatin mixture will not be smooth.) Refrigerate 1-1/2 leaves or until thickened. (Spoon drawn through leaves a definite impression.)
   
2. STIR in pineapple, apple and walnuts until well blended. Spoon into 6-cup mold sprayed with cooking spray.
   
3. REFRIGERATE 4 hours or until firm. Unmold onto serving plate. Store leftover gelatin in refrigerator.
   






Final Comments


Makes 10 servings, 1/2 cup each.