Festive Cranberry-Pineapple Salad

By Alissa -
From: Kraft Foods

I'm not usually a big fan of Jello salads, but my mom made this a couple of times last year around the holidays and it was really good. This could be a dessert or a side dish. It would also make a good dish for a pot-luck and is a nice twist on the traditional cranberry sauce.

1 can (20oz) crushed pineapple
2 pkg (4-servings each) or 1 pkg (8 servings) Raspberry or Cherry Jello mix
1 can (16 oz) whole berry cranberry sauce
1 medium apple, small dice
2/3 cup chopped walnuts or pecans

Drain pineapple, reserving liquid in a 1-qt measuring cup. Remove 1 Tbsp 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 a boil; remove from heat. Add gelatin; stir at least 2 minutes until completely dissolved. Add cranberry sauce; stir until well blended. Pour into a large bowl. Refrigerate 1.5 hours or until slightly thickened (consistency of unbeaten egg white).

Stir in remaining pineapple, apples and walnuts; stir gently until well blended. Pour into medium serving bowl.

Refrigerate 4 hours or until firm. Top with reserved crushed pineapple just before serving.

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