Cranberry Pineapple Salad

 

We love making this recipe during the holidays. It's a refreshing salad/dessert any time of the year.  But the festive 

Whole Berry Cranberries goes so well with the holidays.

Cranberry Pineapple Salad

1 can (20 oz) Crushed Pineapple

2 packages (3 oz ) OR 1 large package Raspberry Gelatin

1 can (16 oz) Whole Berry Cranberry Sauce

1 medium apple, chopped

2/3 cup Chopped Nuts

Drain pineapple, reserve all liquid.  Add enough cold water to measure 3 cups and pour into saucepan.

Bring to a boil, remove from heat.  

Add gelatin, stir for 2 minutes until completely dissolved.  Add Whole Berry Cranberry sauce, and stir until well blended.  

Pour into a large bowl and refrigerate at least 1 1/2 hours until slightly thickened.

Stir in remaining pineapple, apple and nuts, stirring gently until well blended.

Pour into mediums size cake pan (or festive bowl) and refrigerate 4 hours or until firm.

**I have also used Strawberry Jello as a substitute for the Raspberry, when in a pinch.  

Enjoy!

Saturday Sparks