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.
