I LOVE congealed salads. My grandmother used to make the best ones and I guess she started me out early loving them.
Not many of my family members eat cranberry sauce with their turkey so this year I made this salad and thought I might be able to "sneak" a little cranberry into their meal! I think I just may have succeeded with a couple of them!
This one is perfect for the holidays because of its pretty bright red color!
1 can ( 20 oz.) crushed pineapple, in juice
2 pkgs. (3 oz. each) Raspberry flavored gelatin
1 can (16 oz.) whole berry cranberry sauce
2/3 cup chopped walnut pieces
1 apple, chopped
Drain pineapple, reserving the juice. Add enough water to the reserved juice to measure 2 1/2 cups of liquid; pour into saucepan. Bring to boil.
Stir 2 approximately 2 minutes or until gelatin is completely dissolved.
Stir in pineapple and whole berry cranberry sauce.
Add chopped walnuts and diced apple.
Stir until well-combined.
Pour into 13" x 9" glass dish or can also make in 24 paper-lined muffin cups.
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