Saturday, December 22, 2012

Cranberry Congealed Salad


2 small boxes red Gelatin Dessert (I use black cherry or raspberry.)
1 large can of whole berry cranberry sauce
1 can crushed pineapple
1.2 cup (or more) chopped pecans

  • Prepare gelatin according to package directions by boiling two cups water and dissolving gelatin.
  • Mix pineapple (do not drain!) and cranberry sauce together.
  • Sprinkle pecans over top of pineapple/cranberry mixture.
  • Pour gelatin mixture into fruit mixture and stir well.
  • Refrigerate till gelatin is a jellied state and stir to blend pecans that have floated to top into the entire mix.
  • Refrigerate till set and serve cold.

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