Cranberry Pineapple Salad
Author: A Pinch of Joy by Charlene Vance
Recipe type: Salad
Cuisine: American
Serves: 24 servings
- 1 20 oz. can crushed pineapple in juice, undrained
- 2 3 oz packages raspberry gelatin, sugar free
- 1 16 oz.can whole berry cranberry sauce
- ⅔ cup chopped Walnuts
- 1 apple, chopped
- 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 until completely dissolved.
- Stir in pineapple, cranberry sauce, nuts and apples.
- Spoon into mold, 24 cupcake liners or small ramekins, 8x8 pan other serving bowl.
- Refrigerate 2-1/2 hours or until firm.
Calories: 90 Carbohydrates: 18 grams
Recipe by A Pinch of Joy at https://www.apinchofjoy.com/2018/11/cranberry-pineapple-salad/
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