Cranberry Pineapple Minis Recipes

Steps:

• Drain pineapple, reserving juice. Add enough water to reserved juice to measure 2-1/2 cups; pour into small saucepan. Bring to boil. Add to dry gelatin mixes in large bowl; stir 2 min. until completely dissolved.
• Stir in pineapple, cranberry sauce, nuts and apples. Spoon into 24 paper-lined muffin cups.
• Refrigerate 2-1/2 hours or until firm. Remove desserts from liners before serving.

Steps:

• Drain pineapple, reserving juice.
• Add enough water to juice to measure 2 1/2 cups; pour into saucepan. Bring to boil. Pour liquid over gelatin mixes in large bowl.
• Stir 2 minutes, until powder is completely dissolved.
• Stir in pineapple, cranberry sauce, walnuts, and apple.
• Spoon mixture into 24 paper-lined muffin cups.
• Refrigerate 2 1/2 hours or until firm. Remove liners.

Steps:

• Drain pineapple, reserving juice. Add water to juice to measure 2 1/2 cups; pour into saucepan. Bring to a boil. Add to gelatin mixes in large bowl; stir 2 minutes until completely dissolved.
• Stir in pineapple, cranberry sauce, nuts and apples. Spoon into 24 paper lined 2 1/2-inch muffin cups.
• Refrigerate 2 1/2 hours or until firm. Remove liners.

Steps:

• Drain pineapple reserving the juice. Add enough water to juice to measure.
• 2-1/2 cups and pour into saucepan. Bring to boil.
• Pour over gelatin mixes in bowl; stir 2 minutes until completely dissolved.
• Stir in pineapple, cranberry sauce, walnuts and apple.
• Spoon into 24 paper lined muffin cups
• Refridgerate 2-1/2 hours or until firm.
• Remove from liners to serve.

Steps:

• Drain pineapple, reserving juice. Add enough water to juice to measure 2-1/2 cups; pour into saucepan. Bring to boil. Pour over gelatin mixes in large bowl; stir 2 min. until completely dissolved.
• Stir in pineapple, cranberry sauce, nuts and apple. Spoon into 24 paper-lined 2-1/2-inch muffin cups.
• Refrigerate 2-1/2 hours or until firm. Remove liners.

Steps:

• Drain pineapple, reserving juice. Add enough water to juice to measure 2-1/2 cups; pour into saucepan. Bring to boil. Pour over gelatin mixes in large bowl; stir 2 min. until completely dissolved.
• Stir in pineapple, cranberry sauce, nuts and apple. Spoon into 24 paper-lined 2-1/2-inch muffin cups.
• Refrigerate 2-1/2 hours or until firm. Remove liners.

Steps:

• Drain pineapple, reserving juice. Add enough water to juice to measure 2-1/2 cups; pour into saucepan. Bring to boil. Pour over gelatin mixes in large bowl; stir 2 min. until completely dissolved.
• Stir in pineapple, cranberry sauce, nuts and apple. Spoon into 24 paper-lined 2-1/2-inch muffin cups.
• Refrigerate 2-1/2 hours or until firm. Remove liners.

Steps:

• Drain pineapple, reserving juice. Add enough water to juice to measure 2-1/2 cups; pour into saucepan. Bring to boil. Pour over gelatin mixes in large bowl; stir 2 min. until completely dissolved.
• Stir in pineapple, cranberry sauce, nuts and apple. Spoon into 24 paper-lined 2-1/2-inch muffin cups.
• Refrigerate 2-1/2 hours or until firm. Remove liners.