RICHMOND -
Pineapple and Cranberry Salad
2 (3oz) packages cranberry Jello
2 (16oz) cans whole berry cranberry sauce
1 (20oz) can crushed pineapple, drained and reserve juice
1/2 cup pecans, chopped (optional)
Drain crushed pineapple and add water to make
1 1/2 cups, set aside.
Place 2 packages of Jello mix in bowl, add 2 cups boiling water, stir until completely dissolved. Add 2 cans of whole cranberry sauce and dissolve and mix well. Add drained pineapple. Add the water and juice to jello mixture and stir until well mixed. Add nuts if using.
Spray 9 x 13 x 2-inch pan with a nonstick cooking spray and wipe lightly with paper towel. Pour mixture into pan.
Refrigerate 3 hours or more until firm.
Serves 12 to 24 depending on size of squares.
2 (3oz) packages cranberry Jello
2 (16oz) cans whole berry cranberry sauce
1 (20oz) can crushed pineapple, drained and reserve juice
1/2 cup pecans, chopped (optional)
Drain crushed pineapple and add water to make
1 1/2 cups, set aside.
Place 2 packages of Jello mix in bowl, add 2 cups boiling water, stir until completely dissolved. Add 2 cans of whole cranberry sauce and dissolve and mix well. Add drained pineapple. Add the water and juice to jello mixture and stir until well mixed. Add nuts if using.
Spray 9 x 13 x 2-inch pan with a nonstick cooking spray and wipe lightly with paper towel. Pour mixture into pan.
Refrigerate 3 hours or more until firm.
Serves 12 to 24 depending on size of squares.
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