Monday, December 1, 2014

Cranberry Salad - Michelle Wiles

Cranberry Salad

1 can Dole crushed pineapple (20 ounces) undrained

1 large package of cherry jello

1 can (16 ounces) whole berry cranberry sauce

2 medium apples

2/3 cup of chopped nuts

Drain juice from pineapple into measuring cup.

Add water to juice to equal 2 3/4 cups. 

Place in saucepan and bring to boil.

Remove from heat and add jello and cranberry sauce.

Stir until dissolved.

Refrigerate for 2 hours.

Add remaining ingredients to jello mixture.

Return to refrigerator for additional hour or until ready to serve. 

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