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Festive Cranberry-Pineapple Salad

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Festive Cranberry-Pineapple Salad recipe
photo by:
kraft
great recipe good on turkey or as a dessert
posted by
piperwilliams
on 11/19/2011
time
prep:
10 min
total:
5 hr 40 min
servings
total:
14 servings, 1/2 cup each
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What You Need

1
can (20 oz.) DOLE Crushed Pineapple, undrained
2
pkg. (3 oz. each) or 1 pkg. (6 oz.) JELL-O Raspberry Flavor Gelatin
1
can (16 oz.) whole berry cranberry sauce
1
 DOLE Apple, chopped
2/3
cup chopped PLANTERS Walnuts

Make It

DRAIN pineapple, reserving juice. Remove 1 Tbsp. pineapple; set aside. Add enough cold water to juice to measure 3 cups; pour into saucepan. Bring to boil. Add to dry gelatin mixes in large bowl; stir 2 min. until completely dissolved. Stir in cranberry sauce. Refrigerate 1-1/2 hours or until slightly thickened.

STIR in remaining pineapple, apples and nuts.

REFRIGERATE 4 hours or until firm. Top with reserved pineapple just before serving.

DOLE is a registered trademark of Dole Food Company, Inc.

Kraft Kitchens Tips

Substitute
Prepare using JELL-O Cherry Flavor Gelatin.
Special Extra
Garnish with apple slices just before serving.
Molded Cranberry-Pineapple Salad
To serve as a molded salad, substitute a 6-cup mold for the serving bowl. Also, use 1 can (8-1/4 oz.) DOLE Crushed Pineapple, 1/3 cup chopped PLANTERS Walnuts and add enough cold water to the reserved pineapple liquid to measure 2 cups. Makes 10 servings, 1/2 cup each.
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