Prep Time:
10 min
Total Time:
5 hr 40 min
Makes:
14 servings, 1/2 cup each
1 can
(20 oz.) DOLE Crushed Pineapple, undrained
2 pkg.
(4-serving size each) or 1 pkg. (8-serving size) JELL-O Raspberry Flavor Gelatin
1 can
(16 oz.) whole berry cranberry sauce
1 medium
DOLE Apple, chopped
2/3 cup
chopped PLANTERS 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 until well blended. (Note: Due to the presence of whole berries in the cranberry sauce, the gelatin mixture will not be smooth.) Pour into large bowl. Refrigerate 1-1/2 hours or until slightly thickened (consistency of unbeaten egg whites.)
STIR in remaining pineapple, the 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. Store leftover gelatin in refrigerator.
DOLE is a registered trademark of Dole Food Company, Inc.
Substitute
Prepare as directed, using JELL-O Cherry Flavor Gelatin.
Special Extra
Garnish with apple slices just before serving.
Variation - Molded Cranberry-Pineapple Salad
To serve as a molded salad, substitute a 6-cup mold for the serving bowl. Also, use 1 can (8-1/4 oz.) DOLE Crushed Pineapple, 1/3 cup chopped PLANTERS Walnuts and add enough cold water to the reserved pineapple liquid to measure 2 cups. Makes 10 servings, 1/2 cup each.
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