Product Recipes
- 8 ounce can crushed pineapple, packed in juice
- 3 ounce package raspberry jello
- 1 tbsp lemon juice
- 16 ounce can whole cranberry sauce
- 1/2 cup chopped celery
- 1/2 cup walnuts, chopped (optional)
- In a saucepan drain juice from crushed pineapple. Mix together reserved juice, 1/2 cup water and lemon juice.
- Heat to boiling. Remove from heat; add jello, stirring thoroughly. break up cranberry sauce with fork and stir into gelatin mixture.
- Refrigerate until mixture begins to set, then stir in pineapple and celery and nuts.
- Pour into 8x8" pan or gelatin mold.
- Refrigerate until ready to use.
