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1 (20 oz.) can crushed pineapple 2 pkg. (3 oz.) raspberry jello 1 can whole berry cranberry sauce 1 red apple, chopped 2/3 c. chopped walnuts or pecans Drain pineapple juice into measuring cup. Add enough water to measure 3 cups. Bring to a boil. Add jello mix in a large bowl; stir until jello is completely dissolved. Refrigerate 1 1/2 hours, or until slightly thickened. Stir in reserved pineapple, chopped apple and chopped nuts. Refrigerate another 4 hours, or until firm. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |