A trio of crushed pineapple, cranberries and chopped apple make this JELL-O salad a fruity treat. You'll love the crunchy addition of walnuts, too.
What You Need
Original recipe yields 9 servings
1 can (8 oz.) crushed pineapple in juice in juice, undrained
1 cup fresh or frozen whole cranberries
1/4 cup sugar
2 pkg. (3 oz. each) JELL-O Raspberry Flavor Gelatin
1 small apple, chopped
1/3 cup chopped PLANTERS Walnuts
9 Boston lettuce leaves
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Let's Make It
Drain pineapple, reserving juice. Add cold water to juice to make 2 cups; pour into medium saucepan. Stir in cranberries and sugar. Bring to boil; cook 2 to 3 min. or until cranberries begin to pop. Remove from heat.
Add dry gelatin mixes; stir 2 min. until completely dissolved. Add pineapple, apples and nuts; mix well. Pour into 8- or 9-inch square baking dish.
Refrigerate 3 hours or until firm. Serve on lettuce leaves.
Prepare using JELL-O Cranberry Flavor Gelatin.
Calories From Fat
% Daily Value*
Total Fat 3g
Saturated Fat 0g
Trans Fat 0g
Total Carbohydrates 30g
Dietary Fibers 1g
* 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.