Festive Pineapple Cranberry Salad

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

Raspberry Pretzel Jello

2 (3 oz) pkgs raspberry Jello
2 C boiling water
2 (10 oz) pkgs frozen raspberries
1 stick (1/2 C) butter, melted
3 T sugar
2 1/2 C pretzels, crushed
1 (8 oz) pkg cream cheese
1 (12 oz) Cool Whip
1 C sugar

Mix 3 T sugar, butter and pretzels together. Pat into a 9X13 inch pan. Bake 10 minutes at 350 degrees. Beat cream cheese, Cool Whip, and 1 C sugar until light and fluffy. Spread over baked and cooled pretzel mixture. Dissolve Jello in boiling water and add frozen raspberries. Let gel slightly. Spread Jello mixture on top.

(If you like strawberries better, just use strawberry Jello and strawberries instead of raspberries.)

November 15, 2009