Cranberry Pineapple Salad

  • 2 1/4 c. pineapple, in juice
  • 2 pkg. raspberry jello
  • 1 can whole cranberry sauce
  • 1 apple, chopped in food processor (or cut in to small pieces, don’t peel)
  • 1/2 c. cold water

Drain pineapple, reserving juice. Add just enough water to juice to measure 2 1/2 cups. Pour into saucepan and bring to a boil. Pour over jello mixes in a large bowl; stir 2 minutes until completely dissolved. 

Stir in cranberry sauce until well mixed. Add pineapple, apple, and cold water. Pour into 9X13 pan.

Refrigerate 4-5 hours until firm.

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