This is one of my favorite salads. Sweet, tart and crunchy all in one bite. Mmmmmmmm! Yummmm! You’ll need:
20 oz. can crushed pineapple, undrained
1 large package raspberry gelatin
16 oz. can whole cranberry sauce
1 apple, chopped
2/3 cup chopped walnuts
Drain pineapple, reserve liquid in measuring cup. Remove 1 Tbls of crushed pineapple and set aside. Add enough cold water to the reserved liquid to measure 3 cups, pour int0 large saucepan. Bring to a boil, remove from heat. Add gelatin, stir at least 2 minutes until completely dissolved. Add cranberry sauce, stir. Pour into large bowl. Refrigerate 1 1/2 hours or until slightly thickened. Stir into remaining ingredients, gently. Pour into serving bowl. Refrigerate until firm. Top with remaining pineapple.
