Categories: nondairy, not tried, salad

Ingredients

• 1 can (20 ounces) Dole Crushed Pineapple, undrained
• 2 packages (4 serving size each) or 1 package (8 serving size) Jell-o Brand Raspberry Flavor Gelatin
• 1 can (16 ounces) whole berry cranberry sauce
• 1 medium apple, chopped
• 2/3 cup chopped Planter's walnuts

Directions

1. Drain pineapple, reserving all of the liquid in a 1 quart liquid measuring cup.

2. Remove 1 tablespoon of the crushed pineapple; set aside for garnish.

3. Add enough cold water to the reserved liquid to measure 3 cups; pour into large saucepan.

4. Bring to a boil; remove from heat.

5. Add gelatin; stir at least 2 minutes until completely dissolved.

6. Add cranberry sauce; stir until well blended.

7. (Note: Due to the presence of whole berries in the cranberry sauce, the gelatin mixture will not be smooth.)

8. Pour into large bowl.

9. Refrigerate 1 1/2 hours or until slightly thickened (consistency of unbeaten egg whites).

10. Stir in remaining pineapple, apple and walnuts; stir gently until well blended. Pour into medium serving bowl.

11. Refrigerate 4 hours or until firm.

12. Garnish with reserved crushed pineapple and additional apple slices just before serving.

13. Store leftover gelatin in refrigerator.

Email to a friend | Print this recipe | Back