Festive Cranberry Pineapple Salad Recipes

Steps:

• 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.
• Refrigerate 1-1/2 hours or until slightly thickened (consistency of unbeaten egg whites).
• Stir in remaining pineapple, apples and walnuts; stir gently. Pour into medium serving bowl.
• Refrigerate 4 hours or until firm. Top with reserved crushed pineapple just before serving. Store leftover gelatin in refrigerator.
• Cooking time would actually be refrigeration time.

Steps:

• Drain pineapple, reserving liquid in 1-qt. liquid measuring cup. Remove 1 Tbsp. of the crushed pineapple; set aside for garnish. Add enough cold water to reserved liquid to measure 3 cups; pour into large saucepan. Bring to boil; remove from heat. Add gelatin; stir at least 2 min. until completely dissolved. Add cranberry sauce; stir until well blended. (Note: Due to the presence of whole berries in the cranberry sauce, the gelatin mixture will not be smooth.) Pour into large bowl. Refrigerate 1-1/2 hours or until slightly thickened (consistency of unbeaten egg whites.)
• Stir in remaining pineapple, the apples and walnuts; stir gently until well blended. Pour into medium serving bowl.
• Refrigerate 4 hours or until firm. Top with reserved crushed pineapple just before serving. Store leftover gelatin in refrigerator.

Steps:

• In a bowl, combine milk and lemon juice; mix well.
• Stir in pineapple, cranberry sauce, marshmallows, pecans, and Cool Whip.
• Spoon into a 13x9 inch baking dish.
• Freeze until firm, 4 hours or overnight.
• Cut into squares.

Steps:

• In a bowl, combine milk and lemon juice; mix well. Stir in pineapple, cranberry sauce, marshmallows, pecans and food coloring if desired. Fold in whipped topping. Spoon into a 13-in. x 9-in. baking dish. Freeze until firm, 4 hours or overnight. Cut into squares.

Steps:

• Combine milk and lemon juice; mix well. Stir in pineapple, cranberry sauce, marshmallows, and pecans. Fold in the whipped topping.
• Spoon mixture into 13x9x2 inch pan.
• Freeze until firm (about 4 hours or overnight). Cut into squares. Remove from freezer 10 minutes before serving.

Steps:

• Drain pineapple, reserving juice. Remove 1 Tbsp. pineapple; set aside. Add enough cold water to reserved pineapple juice to measure 3 cups; pour into saucepan. Bring to boil. Add to dry gelatin mixes in medium bowl; stir 2 min. until completely dissolved. Stir in cranberry sauce.
• Refrigerate 1-1/2 hours or until slightly thickened.
• Stir in pears, nuts and remaining pineapple. Refrigerate 4 hours or until firm.
• Top with reserved pineapple just before serving.