Tuesday, December 26, 2006

Festive Cranberry Pineapple Salad

1 can (20 oz.) crushed pineapple, undrained
2 pkg (4 serving size ea) or 1 pkg. (8 serving size) Jell-o brand raspberry flavor gelatin
1 can (16 oz.) whole berry cranberry sauce
1 medium apple, chopped
2/3 c. chopped walnuts

Drain pineapple, reserving liquid in 1 quart liquid measuring cup. Remove 1 Tbsp. of the crushed pineapple; set aside for garnish. Add enough cold water to the reserved liquid to measue 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 unbeaten egg whites).

Stir in remaining pineapple, apples and walnuts; stir gently. Pour into medium serving bowl.

Refrigerate 4 hours or until firm. Top with reserved crushed pineapple just before serving. Store leftover gelatin in refrigerator.

Makes: 14 servings, 1/2 cup each

Courtesy: Andrea S.

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