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.
Happy Holidays! ~Connie Kaye
Festive Cranberry Pineapple Salad
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!
Connie Kaye's Kitchen 