Cranberry Congealed Salad Recipe

  • 1 - 3 ounce package cherry jello gelatin
  • 1 cup boiling water
  • 1 - 8 ounce can crushed pineapple in juice
  • 1 can whole cranberry sauce (16 ounce can)
  • 1/2 cup roasted pecans, chopped
In a large bowl combine jello and boiling water, whisking well to combine. Add pineapple with juice, cranberry sauce and pecans, stirring well.

Pour into 8 (1/2 c.) molds and refrigerate for at least 4 hours.

To serve, invert molds onto 8 salad plates lined with lettuce leaves.

Garnish plates with lettuce leaves, pineapple and chopped pecans, if desired.

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