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Cranberry Pineapple Salad

1 package (6 ounces) raspberry Jello
1- 3/4 cups boiling water
1 can (16 ounces) jellied cranberry sauce
1 can (8 ounces) crushed pineapple, undrained
3/4 cup orange juice
1 tablespoon lemon juice
1/2 cup chopped walnuts

In a bowl, dissolve the Jello in boiling water. Stir in cranberry sauce. Add pineapple, orange juice and lemon juice. Chill until partially set. Stir in the nuts. Pour into a 11x7x2-inch dish. Chill until firm. Cut into squares to serve.

Yield: 12 servings

Back to Mawood's Thanksgiving Menu