Festive Cranberry Pineapple Salad

Makes 14 1/2 cup servings • From the kitchen of Casey Ambrozi

Ingredients

1 can (20 ounce) crushed pineapple in juice, undrained
2 (4 ounce) boxes raspberry flavored gelatin
1 can whole berry cranberry sauce
1 medium apple, chopped
2/3 cup chopped walnuts or pecans

Directions

1. Drain pineapple, reserving all liquid.

2. Add enough cold water to the reserved juice to make 3 cups liquid.

3. Bring to boil, remove from heat. Add gelatin, stir at least 2 minutes until completely dissolved.

4. Add cranberry sauce, stir until well blended..

5. Pour into bowl, refrigerate 1 1/2 hrs, or until slightly thickened, about the consistency of egg whites.

6. Stir in pineapple, apple, and nuts until well blended.

7. Transfer to serving bowl.

8. Chill 4 hrs or until firm.