Festive Cranberry-Pineapple Salad

• (20 ounce) can dole crushed pineapple, undrained↗1 1
• (6 ounce) package jell-o brand raspberry gelatin powder1 1
• (16 ounce) can whole berry cranberry sauce1 1
• medium dole apple, chopped↗1 1
• cup chopped walnuts2⁄3 2/3

Step-by-step instructions

1. 1

   Drain pineapple, reserving liquid in 1-quart liquid measuring cup. Remove 1 tablespoons of the crushed pineapple, set aside for garnish. Add enough cold water to the reserved liquid to measure 3 cups; pour into large saucepan. Bring to boil; remove from heat. Add gelatin; stir at least 2 minute until completely dissolved. Add cranberry sauce; stir (gelatin mixture should be thick. Pour into large bowl.

2. 2

   Refrigerate 1-1/2 hours or until slightly thickened (consistency of unbeaten egg whites).

3. 3

   Stir in remaining pineapple, apples and walnuts; stir gently. Pour into medium serving bowl.

4. 4

   Refrigerate 4 hours or until firm. Top with reserved crushed pineapple just before serving. Store leftover gelatin in refrigerator.

5. 5

   Cooking time would actually be refrigeration time.