Here's an adorable (and delicious!) way to serve individual Waldorf salads—molded into muffin cups with cherry JELL-O and whole berry cranberry sauce.
What You Need
Original recipe yields 24 servings
1 can (20 oz.) crushed pineapple in juice, undrained
2 pkg. (3 oz. each) JELL-O Cherry Flavor Gelatin
1 can (16 oz.) whole berry cranberry sauce
2/3 cup chopped PLANTERS Walnuts
2 stalks celery, chopped
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Let's Make It
Drain pineapple, reserving juice. Add enough water to reserved juice to measure 2-1/2 cups; pour into small saucepan. Bring to boil. Add to dry gelatin mixes in large bowl; stir 2 min. until completely dissolved.
Stir in pineapple, cranberry sauce, nuts and celery. Spoon into 24 paper-lined muffin cups.
Refrigerate 2-1/2 hours or until firm. Remove salads from liners before serving.
Prepare using 2 pkg. (0.3 oz. each) JELL-O Cherry Flavor Sugar Free Gelatin.
Prepare using JELL-O Raspberry Flavor Gelatin.
Serve on a platter covered with red and green leaf lettuce leaves.
Calories From Fat
% Daily Value*
Total Fat 2g
Saturated Fat 0g
Trans Fat 0g
Total Carbohydrates 18g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.