Made quick and easy in muffin cups!
Prep: 10 minutes plus refrigeration.
I am making it for dinner group so it is not TNT and I don't know what magazine it came from.
1 (20 ounce) can Dole Crushed Pineapple, in juice
2 (3 ounce) packages Jell-o Raspberry Flavor Gelatin
1 (16 ounce) can whole berry cranberry sauce
2/3 cup Planters Walnut pieces
1 Dole Apple, chopped
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 2 1/2 hours or until firm.
Makes 24 servings.
Posted by jea MN
I could not fine a 16 ounce can of cranberry sauce so I will use a 14 oz. can. This is to be served with a pork roast. I will review it after we try it.!!!
by jea MN: We really liked this recipe. I might even make it for Thanksgiving. I had it with some chicken this noon. I would use foil muffin liners, rather then paper, OR I might just make it in a bowl the next time and might use a little less hot liquid and refrigerate it overnight. It wasn't really set as much as I would have liked. I had little individual jello molds so I made enough of those for each person, but also made them the way directed in the recipe.
It was easy to make and very good with nice texture from the nuts and apples. Give it a try, it went well with the pork.