Critchfield Cranberry Salad

1 large pkg. cranberry or raspberry jello
2 cups boiling water
1-2 cans whole berry cranberry sauce
2 large granny smith apple peeled and grated
1 can crushed pineapple
½ c. orange juice
½ c. chopped pecans

In a 9x13 pan, mix jello and water. Dissolve, add 4 ice cubes. Stir in orange juice. Add the cranberries, grated apples, pineapple, and pecans. Refrigerate overnight to set up. Stir jello to break it up. Serve with whipped cream.

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