ready in: over 5 hrs
recipe id: 58725
cook method: stovetop
1 can (20 ounce size) crushed pineapple, undrained
2 packages (4-serving size) raspberry gelatin powder
1 can (16 ounce size) whole berry cranberry sauce
1 medium apple, chopped
2/3 cup chopped walnuts
Drain pineapple, reserving liquid in 1-qt liquid measuring cup. Remove 1 Tbsp. of the crushed pineapple; set aside for garnish.
Add enough cold water to reserved liquid to measure 3 cups; pour into large saucepan.
Bring to boil; remove from heat. Add gelatin; stir at least 2 min. until completely dissolved. Add cranberry sauce; stir. (gelatin mixture should be thick). Pour into large bowl. Refrigerate 1 1/2 hours or until slightly thickened. Stir in remaining pineapple, apples and walnuts; stir gently. Pour into medium serving bowl.
Refrigerate 4 hours or until firm. Top with reserved crushed pineapple just before serving. Store leftover gelatin in refrigerator.
Sign up for our newsletters that feature hand-picked recipes
more recipes like cranberry-pineapple salad
Cranberry, Glazed Walnut, Orange, Avocado, Blue Cheese Salad
Nutty Cranberry Orange Salad
Sour Cream Cranberry Salad
Thanksgiving Cranberry Delight
Creamy Cranberry Salad
Quick Mandarin Cranberry Salad
Frosted Cranberry Holiday Salad