1 can crushed pineapple in juice
2 pkg. (3 ounce) Rasberry Jello
1 16 ounce can of whole berry cranberry sauce
2/3 cup chopped walnuts
1 Apple chopped
Directions: Drain pineapple, reserving juice. Add enough water to juice to measure 2 1/2 cups, pour into saucepan. bring to boil. Pour over gelatin mixes in large bowl stir 2 minutes until completely dissolved. Stir in pineapple, cranberry sauce, walnuts and apple.Spoon into 24 paper lined muffin cups. Refrigerate 3 hours or until firm.
-I used pecans instead of walnuts.
Open the gelatin packet and pour the hot liquid over it. Stir until the gelatin completely dissolves.
Add the cranberry, crushed pineapple, diced apple and walnuts.
A few weeks ago I put out a request on Facebook for my friends' favorite holiday dishes. My friend, Kendra sent this recipe to me.
I didn't think that I would really like this dish because I am not a jello fan at all but, boy, was I wrong! This dish was great and a huge hit at our Thanksgiving table.
The combination of the pineapple, apple, and nuts gave it the texture that I definitely need. It was sweet and tart and went perfectly with my cranberry glazed turkey.
I ended up taking all of the little muffin bowls and just putting them in to one bowl so that we could each dip out as much as we wanted.
This is definitely a dish that I will start making year after year.
Hope you enjoy!