Festive Cranberry Pineapple Salad
From the kitchen of Casey Ambrozi
This recipe has been on northpole.com from the beginning… since 1996! We hope you enjoy this classic North Pole recipe. Let us know your opinion by submitting a review!
14 1/2 cup servings
Contains nuts, Dairy‑free, Gluten‑free, Good for parties/potlucks, Kid friendly
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
Drain pineapple, reserving all liquid.
Add enough cold water to the reserved juice to make 3 cups liquid.
Bring to boil, remove from heat. Add gelatin, stir at least 2 minutes until completely dissolved.
Add cranberry sauce, stir until well blended..
Pour into bowl, refrigerate 1 1/2 hrs, or until slightly thickened, about the consistency of egg whites.
Stir in pineapple, apple, and nuts until well blended.
Transfer to serving bowl.
Chill 4 hrs or until firm.
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