Festive Cranberry-Pineapple Salad
The best holiday jello for those of us who don't have the time to do the 9 layers Grandma Great used to. ;)
- Preparing Time: 10 minutes
- Total Time: 4 hours and 15 minutes
- Served Person: 14
white meat free
gluten free
red meat free
shellfish free
dairy free
vegetarian
pescatarian
- 1 can whole berry cranberry sauce
- 1 can dole crushed pineapple undrained
- 2 pkg raspberry jello 4 oz pkg (or 1 8 oz pkg)
- 1 medium apple (crisp green is best) chopped very small
- 2/3 cup walnuts chopped i dont use these!
- Carbohydrate 4.45290978561262 g
- Cholesterol 0 mg
- Fat 3.53158898525881 g
- Fiber 0.601604152588815 g
- Protein 1.5354850297516 g
- Saturated Fat 0.201952507227744 g
- Serving Size 1 1 Serving (31g)
- Sodium 0.365100410973203 mg
- Sugar 3.85130563302381 g
- Trans Fat 0.339028514384062 g
- Calories 52 calories
Drain pineapple, reserving liquid in 1-qt liquid measuring cup. Remove 1 Tbsp of the crushed pineapple; set aside for garnish. Add enough cold water to reserved liquid to measure 3 cups; pour into large saucepan. Bring to boil; remove from heat. Add gelatin; stir at least 2 min. until completely dissolved. Add cranberry sauce; stir. (Gelatin mixture should be thick.) Pour into large bowl. Refrigerate 1 1/2 hours or until slightly thickened (consistency of egg whites). Stir in remaining pineapple, apples (and walnuts if desired); stir gently. Pour into medium serving bowl. Refrigerate 4 hours or until firm. Top with reserved pineapple (or some thin apple slices) just before serving. Makes 14 servings, 1/2 cup each.
