This festive salad includes pineapple and red grapes in addition to cranberry sauce. Walnuts are optional.
- 1 can jellied cranberry sauce
- 1 large box raspberry gelatin
- 3 1/2 cups boiling water
- 1 can crushed pineapple drained
- 1 1/2 cups red grapes sliced in half
- Chopped walnuts optional
- Whipped topping
In the bottom of a 9 x 13-inch pan, pour cranberry sauce. Use a potato masher to break apart the jellied cranberry. Stir in boiling water and gelatin until dissolved. Refrigerate for approximately 15 minutes. Stir in pineapple, sliced grapes and optional walnuts. Refrigerate until jelled. Top individual servings with whipped topping.
Photo by Galen Ludwick Harris