- 1 can (20 oz.) crushed pineapple, undrained
- 8 oz. raspberry gelatin
- 1 can whole berry cranberry sauce
- 1 apple, chopped
- 2/3 c. chopped walnuts
Drain pineapple, saving juice. Remove 1 tablespn pineapple; set aside. Add enough cold water to juice to measure 3 cups; pour into saucepan; bring to boil; remove from heat. Add dry gelatin; stir 2 min. Stir in cranberry sauce. Pour into large bowl. Refrigerate 1-1/2 hrs or until slightly thickened. Stir in pineapple, apples & walnuts. Refrigerate 4 hrs or until firm.
(Make 7 cups of salad)