Ingredients
- 6 ounce Pkg. raspberry Jello
- 2 c. Boiling water
- 1 c. Pineapple juice
- 16 ounce Can whole-berry cranberry sauce
- 1 c. Apples or possibly, diced
- 1 c. Crushed pineapple, liquid removed
- 1 c. Celery, diced
- 2/3 c. Pecans, minced
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Cranberry Nut Jello Salad
Servings: 4
Directions
- Dissolve gelatin in water then heat cranberry sauce in the warm mix (I use a potato masher to blend it together). Add in pineapple juice. Refrigeratetill thickened, about 1 hour. Stir in remaining ingredients. Refrigeratetill hard in a pretty glass bowl.
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