Cranberry Pineapple Salad

1. 1

   Drain crushed pineapple and reserve liquid.

2. 2

   Dissolve jello in hot water.

3. 3

   Stir in orange rind.

4. 4

   Pour pineapple juice in 2 cup measuring cup, add lemon juice and enough cold water to make 2 cups.

5. 5

   Stir into jello mix.

6. 6

   Chill for 1 to 1 1/2 hours or until thick as egg whites (unbeaten).

7. 7

   Fold in berries, celery, walnuts and pineapple.

8. 8

   Pour into a lightly oiled 2-quart fluted ring mold or crown.

9. 9

   Chill at least 24 hours.

10. 10

    Line a round platter with lettuce.

11. 11

    Then invert salad onto lettuce.

12. 12

    Cut into small pieces. Serves 16.

* Per serving · 4 servings · Values may vary.

No additional tips available.