Irishs Cranberry Pineapple Jello Salad Food

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 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 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!

IRISH'S CRANBERRY PINEAPPLE JELLO SALAD

Steps:

• Boil water and add jello, stir very well. add cranberry sauce and drained pineapple. Place in an 8 by 8 pan and cool.
• Topping:.
• Mix cream cheese and sour cream together. Add 2 or 3 Tablespoons of pineapple juice to this mixture. Spread on top of jello sprinkle nuts on top.
• Let set at leadt three hours. This keeps in the fridge a week or more.

CRANBERRY PINEAPPLE SALAD

Steps:

• Add boiling water to gelatin; stir until dissolved, about 2 minutes. Stir in cranberry sauce. Add pineapple, orange juice and lemon juice. Refrigerate until thickened, about 30 minutes. Stir in nuts. Pour into an 11x7-in. dish. Refrigerate until set. Cut into 12 squares; if desired, serve each with a lettuce leaf and a dollop of Miracle Whip.

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.

PINEAPPLE JELLO SALAD

Steps:

• Mix jello according to pk directions, add pineapple, bananas and marshmallows.
• Pour into a 9x13 inch pan.
• Chill until firm.
• In top of double boiler, mix eggs, butter, flour, sugar.
• Add reserved pineapple juice (if reserved juice is not quite one cup you may add enough water to make one full cup) Cook and stir until thick.
• Cool.
• Fold in cool whip.
• Spread over jello.
• Top with grated cheese and nuts.
• I use 1/4 cup grated cheddar cheese and 1/4 cup chopped walnuts.

CRANBERRY PINEAPPLE JELLO

Steps:

• Drain pineapple; save the syrup.
• Add water to the pineapple juice to equal 1 cup.
• Heat pineapple juice to a boil.
• Dissolve Jello in juice, stir until dissolved.
• Let cool.
• Gently stir in ginger ale, let partially set.
• Blend in cranberry sauce and pineapple and chill until firm.
• Make dessert topping according to directions, then add cream cheese to the dessert topping and blend.
• Refrigerate until ready to use.
• We always have this at Thanksgiving time.