Cranberries….pecans…pineapple…yum!!!

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I stole this recipe out of a magazine from Dole, and want to share here as it is fresh, crunchy and absolutely delicious.  I’m not a big fan of stuff suspended in jello, but I can handle this.  It’s frequently requested, so Dole, here ya go.   Hope you enjoy as much as our family does.  Also, the original recipe uses walnuts but the hub isn’t a fan, so I use pecans.  (I’m nice like that)   So, your choice on pecans or walnuts.

cranberry salad

Happy Holidays!  ~Connie Kaye

Festive Cranberry Pineapple Salad

  • Servings: depends
  • Print
Ingredients:

1 Can crushed pineapple
2 small pkg raspberry jello
1 can whole cranberry sauce
1 chopped apple
2/3 cup chopped walnuts or pecans

Drain pineapple, reserving juice.  Reserve 1 tbsp pineapple, set aside.  Add enough cold water to measure 3 cups, pour into saucepan.  Bring to a boil, remove from heat.  Add boxes of jello and dissolve, stirring for 2 minutes.   Stir in cranberry sauce.  Pour into large bowl and refrigerate for about 1 1/2 hours or until slightly thickened.  Stir in apples and walnuts or pecans.  Place in a pretty bowl and refrigerate 4 hours or until firm.  Garnish with apples, pineapple or nothing…it will be amazing either way!

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