PAM'S CRANBERRY AND ORANGE GELATIN SALAD

Pam's Cranberry and Orange Gelatin Salad image

Provided by Pam Ellingson

Time 3h30m

Number Of Ingredients 13

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PREP TIME INCLUDES CHILLING AND ALL OTHER PREP. COOK TIME IS FOR HEATING WATER AND DISSOLVING JELLO
2 pkg cranberry gelatin (3 ounces each)
I HAVE BEEN HAVING A HARD TIME FINDING CRANBERRY FLAVORED GELATIN, SO SUBSTITUTE RASPBERRY IF YOU AREN'T ABLE TO GET CRANBERRY.
1 1/2 c boiling water
1 can(s) crushed pineapple, (8 ounces), undrained
1 medium orange, peeled, sectioned and each section cut into 3 pieces
1/2 c chopped celery
3/4 c orange juice
1 Tbsp lemon juice
1/2 c coarsely chopped walnuts or toasted pecans
1 can(s) jellied cranberry sauce (14 ounces)
lettuce leaves
mayonnaise

Steps:

1. In a bowl, completely dissolve gelatin in boiling water stirring 2-3 minutes. Add pineapple, celery, orange juice and lemon juice. Mix well. Chill until partially set. Chop nuts, section and cut the orange and cube jellied cranberry sauce into 3/4 inch cubes while waiting for it to thicken.
2. Remove thickened gelatin mixture from fridge and stir in nuts and orange segment pieces. Stir cranberry sauce carefully into chilled mixture. (Try to keep the jellied sauce cubes intact if possible) Pour into an 11-in. x 9-in. casserole dish
3. Chill until firm 2-3 hr or overnight. Cut into squares; serve each on a lettuce leaf and top with a dollop of mayonnaise.