Cranberry Pineapple Gelatin Salad Food

QUICK CRANBERRY GELATIN SALAD

Steps:

• In a large bowl, dissolve gelatin in water. Stir in pineapple and cranberry sauce. Refrigerate for 30 minutes. Stir in grapes and pecans. Pour into a 2-qt. serving bowl. Refrigerate until firm.

CRANBERRY GELATIN SALAD I

Steps:

• Combine the gelatin and boiling water; stir until gelatin is dissolved. Mix in cranberry sauce and pineapple.
• Transfer to glass serving dishes. Sprinkle with chopped nuts. Chill until set and serve.

CRANBERRY GELATIN SALAD

Steps:

• In a medium saucepan over low heat, melt the cranberry sauce.
• Cut the cherries into pieces and add them to the melted sauce. Stir in the pineapple with its juice. Remove mixture from heat.
• In a medium bowl pour the boiling water over the gelatin. And stir until all the gelatin has dissolved.
• Add the gelatin mixture to the cranberry mixture and stir. Stir in the optional nuts. Pour into a 9x13 inch pan and chill until set.

EASY ORANGE CRANBERRY JELLO SALAD

Steps:

• Combine Jello and Pudding Mixes with water and bring to a boil.
• Once it boils, mix until everything is dissolved.
• Stir in crushed pineapple, mandarin oranges and cranberry sauce.
• Pour into a 9x13 glass dish, cover, and place in the fridge until set (about four hours).
• After it has set, break up the Jello and mix with cool whip and mini marshmallows.
• Chill for an hour or serve immediately.

CRANBERRY SALAD

Steps:

• Dissolve gelatin in hot water, then add cold water. Cool mixture and set aside.
• Wash and grind cranberries. Pare and chop apples (and oranges, if using) into small chunks.
• Stir together the ground cranberries, chopped apples and oranges (or pineapple) nuts, and sugar.
• Add to slightly thickened gelatin mixture; then pour into a mold and chill until salad is firm and holds its shape. Unmold onto salad greens.

CRANBERRY-PINEAPPLE JELL-O SALAD

Steps:

• Drain pineapple, reserving juice in 1-qt. liquid measuring cup. Add enough cold water to juice to measure 3 cups; pour into large saucepan. Stir in cranberries and sugar. Bring to boil; cook and stir 2 to 3 min. or until cranberries begin to pop. Remove from heat.
• Add dry gelatin mixes; stir 2 min. until completely dissolved. Add pineapple, apples and nuts; mix well. Pour into serving bowl.
• Refrigerate 4 hours or until firm.

CRANBERRY PINEAPPLE JELLO SALAD

Steps:

• Drain pineapple juice into measuring cup and add water to make 1 cup of liquid.
• In small saucepan, dissolve jello in the liquid.
• Heat to boiling.
• Remove from heat. Add cranberries and pineapple. Mix well.
• Pour into small jello mold or glass bowl and refrigerate at least 4 hours.

CRANBERRY-PINEAPPLE GELATIN SALAD

Steps:

• Spray a 4-cup gelatin mold or a 9-inch square pan with vegetable oil cooking spray.
• In a medium glass mixing bowl, combine the raspberry gelatin and unflavored gelatin. Add 1 cup boiling water and stir with a metal spoon continuously for 2 minutes, until the gelatin is completely dissolved.
• Stir in 1/2 cup cold water. Add the pineapple and juice, cranberry sauce, and walnuts. Stir with a metal spoon until all ingredients are completely incorporated.
• Pour the mixture into the prepared mold, cover with plastic wrap and refrigerate until firm.
• About 1 hour before serving, invert the mold onto a serving platter and allow to sit at room temperature; the salad will release itself and come clean from the mold.
• Combine cream cheese, powdered sugar, whipped cream and walnuts in bowl. Spoon into the center of the mold.

CRANBERRY APPLE PINEAPPLE SALAD

Steps:

• Drain juice from crushed pineap­ple into a large glass mea­sur­ing cup (set aside the pineap­ple in a medium bowl). Add water to the juice to get 3 cups. Heat liquids in microwave until almost boiling.
• Pour hot liq­uids into serv­ing dish and dissolve the Jello in the hot liquid. Add can of whole berry sauce and break up in the jello. Place in fridge to cool and start setting.
• While the mixture cools, chop apple & pecans (I leave the skin on the apples - you can peel if you prefer).
• Once chopped, mix apples, pineapple, and pineapple in the measuring glass.
• After approximately 45 minutes to 1 hour (the Jello mix­ture should be cool and just start­ing to set), stir in the fruit & nut mix­ture. Make sure ingredients are well-mixed throughout the dish.
• Return to the fridge to set completely (at least another hour. Best if left overnight). Serve cold & enjoy!

CRANBERRY GELATIN SALAD

Steps:

• In a large bowl, dissolve gelatin in boiling water. In a food processor, finely chop cranberries and oranges. Transfer to a bowl; stir in sugar until dissolved. Add pineapple, celery and nuts. Stir in gelatin. Chill for at least 6 hours.

FESTIVE CRANBERRY JELL-O SALAD

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.

CRANBERRY JELLO SALAD RECIPE

Steps:

• Open can of pineapple and drain pineapple, reserving juice. Pour juice into a 4 cup liquid measuring dish.
• Remove 1 Tablespoon of the crushed pineapple and set aside for garnish {if desired}
• Add enough cold water to pineapple juice until it measure 3 cups; pour int a large saucepan.
• Bring juice to a boil then remove from heat immediately.
• Add gelatin. Whisk mixture at least 2 minutes until completely dissolved.
• Add cranberry sauce and stir. {Gelatin mixture should be thick}.
• Pour mixture into a large bowl. Refrigerate 15 - 30 minutes or until slightly thickened.
• Remove from fridge and stir in pineapple, apples and walnuts; stir gently.
• Pour into a medium serving bowl. & refrigerate for 4 hours or until completely firm.
• Top with reserved crushed pineapple just before serving.
• Store leftover gelatin in refrigerator.

CRANBERRY JELLO SALAD

Steps:

• Spray a 9 inch square pan with a non-stick cooking spray.
• Place the raspberry gelatin in a medium size bowl. Add in 1 cup of boil water and whisk constantly for 2 minutes until the gelatin is completely dissolved. Then stir in 1/2 cup of cold water.
• Then stir in the crushed pineapple with the juice and the cranberry sauce.
• Then pour the mixture into the 9 inch pan, cover it with plastic wrap and refrigerate it until it's firm.
• Refrigerate for a minimum of 6 hours or up to 3 days before.
• Serve topped with fresh cranberries and reddi-whip if you prefer and enjoy!