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At Home Style: Cranberry-Pineapple Minis

Here’s an updated twist on my Mom’s Thanksgiving Jello Mold staple using paper lined muffin cups instead to make these delicious individual Cranberry-Pineapple Mini’s a beautiful and delicious Thanksgiving salad/side. It’s easy, inexpensive and refreshing. You’ll find it served every year on my Thanksgiving table.


What You Need:
1 can (20 oz.) DOLE Crushed Pineapple, in juice, undrained
2 pkg.  (3 oz. each) JELL-O Raspberry Flavor Gelatin
1 can (16 oz.) whole berry cranberry sauce
2/3 cup  chopped PLANTERS Walnuts
1 DOLE Apple, chopped

Make It:

DRAIN pineapple, reserving juice. Add enough water to reserved juice to measure 2-1/2 cups; pour into saucepan. Bring to boil. Add to dry gelatin mixes in large bowl; stir 2 min. until completely dissolved.

STIR in pineapple, cranberry sauce, nuts and apples. Spoon into 24 paper-lined muffin cups.

REFRIGERATE 2-1/2 hours or until firm. Remove desserts from liners before serving.

from KraftRecipes.com

In case you missed it, here’s last week’s Caramel Apple recipe. And coming up next week: Libby’s Classic Pumpkin Pie recipe. Happy Thanksgiving everyone!!


Nov Me and Mom2

Chesapeake Family’s At Home Style blogger Jeanne M. Slaughter and her Mom, Mary, who she’s very thankful for. 


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