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.
161 calories, 3 grams fat, 32 grams carbohydrates, 3 grams proteinper serving. This recipe is low in sodium. This recipe is low in fat.
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This never jelled. Still liquid after 24 hours in the refrig, so I have soupy salad! Somehow the ingredients are off measure; did not think that pineapple would work in gelatin salads. I should have known better.
CDKitchen Note: This recipe has positive reviews so it doesn't seem the fault of the recipe/ingredients. Did you change anything?
Dec 30, 2008
I made this for a traditional Thanksgiving meal and everyone loved it. It was easy to make. I was hoping it would be a little more tart, but I used a very sweet apple. Even my fruit phobic Dad enjoyed this dish. I'll make this again!
Dec 13, 2008
I made and sent this to a get together I didn't even get to attend. Everybody went on and on about how delicious it was. I think it's my "thing" now, as they asked me to make it again this Sunday. super easy
Nov 6, 2007
This salad is excellent. I plan to make it again for Thanksgiving.
Actually it is so good it could be a desert.