Cranberry Set Salad (3 versions, for now!)

Andrea’s Cranberry Cups
Drain a 20 oz can of pineapple, reserving juice. Add enough water to juice to measure 2-1/2 cups; pour into saucepan. Bring to boil. Pour over 2, 3-oz packages of raspberry gelatin in large bowl; stir 2 min. until completely dissolved.

Add
1 -16 oz can jellied cranberry sauce
½ cup sugar
Blend until smooth.

To cranberry mixture add:
1 large grated apple (or around 1 cup)
½ cup walnuts, chopped
1 cup crushed pineapple

Set silicone baking cups on a cookie sheet and fill nearly to the top.
Chill until set, remove from cups and serve with a dollop of whipped cream.


Bonnie's Cranberry Set Salad
Combine 2 cups boiling water with 1-6 oz pkg cherry or raspberry jello. Add 2 cups ice, chill. When partially set, add:

1 -16 oz can jellied cranberry sauce
1/4 tsp salt
1/2 cup sugar

Blend until smooth. To cranberry mixture add:
1 large grated apple
1/2 cup walnuts, chopped
1 cup (1 small can) crushed, undrained pineapple

Pour into 9x13 glass dish, makes 10-12 servings
Chill until set, cut into squares and serve with a with a dollop of whipped cream

Link to Kraft Foods Recipe