Any holiday celebration would be incomplete without this colorful and delicious salad. The acidic Jell-O goes well with the sweet and sour cranberries and pineapple.
What You Need: Amount of Ingredient
Cranberry sauce in a jelly form 1 can (14.4 oz.)
Fruit Jell-O with raspberry or cranberry flavoring one 6-ounce container
Drain the pineapple and crush it. One can (20 oz.)
Pecans, chopped one cup
Hydrogen at a boil 1 and a half cups of cold water
Here are the steps:
Get Jell-O dissolved: Combine 1 cup of boiling water with the Jell-O in a large mixing dish. Dissolve completely by stirring.
Beverages should be included. Add the ½ cup of cold water and the ½ to ¾ cup of pineapple juice that has been set aside, and mix well.
Mix in cranberry sauce: Break up the jellied cranberry sauce with a fork, then add it to the Jell-O mixture. Mix thoroughly.
Incorporate pecans and crushed pineapple (after draining) by stirring in the aforementioned ingredients.
Put the mixture into a mold or serving dish and refrigerate. Put in the fridge and let it set for at least four hours, covered.
To serve, refrigerate before slicing after the stipulated time has passed.