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