Drain pineapple reserving liquid in a 1-qt. measuring cup. Remove
1 TBS. of the crushed pineapple and set aside for garnish. Add
enough cold water to reserved liquid to measure 3 cups. Pour into
large saucepan. Bring to boil then remove from heat. Add Jello.
Stir at least 2 minutes until dissolved completely. Add cranberry
sauce; stir (mixture will be thick). Pour into a large bowl.
Refrigerate 1-1/2 hours or slightly thickened. Stir in remaining
pineapple, apple and walnuts. Stir gently. Pour into medium serving
bowl. Refrigerate 4- hours. Top with reserved pineapple right before
serving.
Originally Submitted
2/1/2008
0 Out of 5 from
0 reviews
You can add this CRANBERRY-PINEAPPLE SALAD recipe to your own private DesktopCookbook.
