Cranberry Salad (Marie Maddocks)

Description

Serves 8 to 10


2 pkgs. (3 ozs.) each raspberry or black raspberry gelatin
2 cups boiling water
1 cn. (16 ozs) whole cranberry sauce
½ cups pineapple juice
1 cn. (10 ounces) crushed pineapple drained
1 cup chopped walnuts or pecans

Dissolve gelatin in hot water. Using a beater, add to Cranberry sauce. Add Pineapple juice, pineapple & nuts. Pour into lightly oiled 6-cup mold. Refrigerate until partly thickened. Stir ingredients to distribute them evenly in the mold. Refrigerate until set, about 4 or 5 hours. Unmold. May be served plain or with salad dressing.