Crunchy Cranberry Salad

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  • 1 (3 ounce) package strawberry gelatin
  • 1 (3 ounce) package raspberry gelatin
  • 2 cups boiling water
  • 1 (10 ounce) package frozen sliced strawberries, partially thawed
  • 1 (15 ounce) can crushed pineapple, don’t drained
  • 1 (16 ounce) can whole berry cranberry sauce
  • 1 cup chopped celery
  • 1/2 cup chopped pecans
  1. Dissolve gelatins in boiling water and let cool.
  2. Add strawberries, pineapple, cranberry sauce, celery and pecans.
  3. Spoon into a 12x8x2 inch pan or your favorite mold, sprayed lightly with cooking spray. Cover and chill until firm.
  4. Unmold onto a lettuce-lined plate.
This recipe is best if prepared the day before serving.

Cooking With Crevolyn
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