Yield: 4 Servings
Measure | Ingredient |
---|---|
6 ounces | Pkg. raspberry Jello |
2 cups | Boiling water |
1 cup | Pineapple juice |
16 ounces | Can whole-berry cranberry sauce |
1 cup | Apples or; diced |
1 cup | Crushed pineapple; drained |
1 cup | Celery; diced |
⅔ cup | Pecans; chopped |
Dissolve gelatin in water then melt cranberry sauce in the hot mixture (I use a potato masher to blend it together). Add pineapple juice. Chill until thickened, about 1 hour. Stir in remaining ingredients. Chill until firm in a pretty glass bowl.
busted by sooz
Recipe by: Key Gourmet
Posted to recipelu-digest by sooz <kirkland@...> on Mar 19, 1998