Cranberry Pineapple Minis

  • 20oz can Crushed Pineapple, in juice
  • 2 (3 oz) pkg Raspberry Jello
  • 16oz can whole berry cranberry sauce
  • 2/3 c Walnut pieces
  • 1 Apple, chopped

Drain pineapple, reserving juice. Add enough water to juice to measure 2½ cups; pour into sauce pan. Bring to boil. Pour over gelatin mixes in large bowl; stir 2 minutes until completely dissolved.

Stir in pineapple, cranberry sauce, walnuts and apple. Spoon into 24 paper-lined muffin cups.

Refrigerate 2½ hours or until firm. Remove liners.

Makes 24 servings.

 

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