Festive JELL-O Cranberry-Pineapple Salad
- Source
- Kraft recipe card
- Serves
- 14
- Prep
- 10 min
- Cook
- 5 hr 40 min (includes chilling)
Ingredients
- 1 can (20 oz.) crushed pineapple in juice, undrained
- 2 pkg. (3 oz. each) JELL-O Strawberry Flavor Gelatin
- 1 can (16 oz.) whole berry cranberry sauce
- 1 pear, chopped
- 2/3 cup chopped PLANTERS Walnuts
Steps
- DRAIN pineapple, reserving juice. Remove 1 Tbsp. pineapple; set aside. Add enough cold water to reserved pineapple juice to measure 3 cups; pour into saucepan. Bring to boil. Add to dry gelatin mixes in medium bowl; stir 2 min. until completely dissolved. Stir in cranberry sauce. Refrigerate 1-1/2 hours or until slightly thickened.
- STIR in remaining pineapple, pears and nuts.
- REFRIGERATE 4 hours or until firm. Top with reserved pineapple just before serving.
Notes
kraft kitchens tips - SUBSTITUTE: Prepare using JELL-O Cranberry Flavor Gelatin or any other red JELL-O Gelatin, 2 pkg. (1 oz. each) JELL-O Strawberry Flavor Sugar Free Gelatin, or 1 pkg. (6 oz.) JELL-O Strawberry Flavor Gelatin.
SPECIAL EXTRA: Slice an additional pear. Use to garnish salad just before serving.
MOLDED CRANBERRY-PINEAPPLE SALAD: To serve as a molded salad, substitute a 6-cup mold for the serving bowl. Also, use 1 can (8-1/4 oz.) crushed pineapple, 1/3 cup chopped PLANTERS Walnuts and add enough cold water to the reserved pineapple liquid to measure 2 cups. Makes 10 servings, 1/2 cup each.