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Ingredients
1 (8 oz) Can crushed pineapple, packed in juice
2 Tablespoons lemon juice
1 (3 oz) Package raspberry gelatin
1 (16 oz) Can whole berry cranberry sauce
1/2 Cup chopped celery
Instructions
Drain pineapple in a bowl, reserving juice. In a saucepan, mix together reserved juice and 1/2 cup water. Heat to boiling and add lemon juice. Remove from heat and stir in gelatin until dissolved.
Break up whole berry cranberry sauce and stir into gelatin mixture. Refrigerate until mixture begins to set. Stir in pineapple and celery and pour into a 4 cup mold. Chill until firm.