Festive Cranberry-Pineapple Salad

1. 1

   Drain pineapple, reserving liquid in 1-qt.

2. 2

   liquid measuring cup.

3. 3

   Remove 1 Tbsp.

4. 4

   of the crushed pineapple; set aside for garnish.

5. 5

   Add enough cold water to reserved liquid to measure 3 cups; pour into large saucepan.

6. 6

   Bring to boil; remove from heat.

7. 7

   Add dry gelatin mix; stir at least 2 min.

8. 8

   until completely dissolved.

9. 9

   Add cranberry sauce; stir until well blended.

10. 10

    (Note: Due to the presence of whole berries in the cranberry sauce, the gelatin mixture will not be smooth.)

11. 11

    Pour into large bowl.

12. 12

    Refrigerate 1-1/2 hours or until slightly thickened (consistency of unbeaten egg whites.)

13. 13

    Stir in remaining pineapple, the apples and walnuts; stir gently until well blended.

14. 14

    Pour into medium serving bowl.

15. 15

    Refrigerate 4 hours or until firm.

16. 16

    Top with reserved crushed pineapple just before serving.

17. 17

    Store leftover gelatin in refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.