FESTIVE CRANBERRY-PINEAPPLE SALAD

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Festive Cranberry-Pineapple Salad image

I found this in my Sunday paper. I haven't tried it yet, but am planning on making it for Thanksgiving dinner. Sounds de-lish!

Provided by Nell Majeran

Categories     Fruit

Time 5h15m

Yield 7 cups, 14 serving(s)

Number Of Ingredients 5

1 (20 ounce) can dole crushed pineapple, undrained
1 (6 ounce) package jell-o brand raspberry gelatin powder
1 (16 ounce) can whole berry cranberry sauce
1 medium dole apple, chopped
2/3 cup chopped walnuts

Steps:

  • Drain pineapple, reserving liquid in 1-quart liquid measuring cup. Remove 1 tablespoons of the crushed pineapple, set aside for garnish. Add enough cold water to the reserved liquid to measure 3 cups; pour into large saucepan. Bring to boil; remove from heat. Add gelatin; stir at least 2 minute 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.
  • Cooking time would actually be refrigeration time.

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