1 20 oz can crushed pineapple, undrained
2 small pkg raspberry gelatin
1 can whole cranberry sauce
1 apple, chopped
2/3 c chopped walnuts (optional)
Drain pineapple, reserve juice. Add enough water to juice to measure 3 cups, pour into saucepan. Bring to boil, remove from heat. Add dry gelatin, stir 2 min. Stir in cranberry sauce. Pour into large bowl. Refrigerate 1 1/2 hours or until slightly thickened. Stir in pineapple, apple and walnuts. Chill 4 hours or until firm.
December 19, 2010
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