Cranberry Pineapple Salad

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This is one of the dishes that I look forward to every Thanksgiving.  Not only is it inexpensive to make, but it’s super easy and the kids can help too!

1 20 oz can of crushed pineapple
1 small red apple
2 boxes of raspberry jello
1 16 oz can of whole cranberry sauce
nuts if desired

Drain the juice from the crushed pineapple into a 2 cup measuring cup and fill with water to make 2 cups of liquid. Heat.
Mix both packages of raspberry jello with very hot water/juice mixture in a casserole dish.
Add cranberry sauce and let it melt, then mix well.
Let it gel slightly in the fridge (an hour to hour and a half)
Peel, core and chop the apple to the desired size pieces.  We like ours on the smaller side.
When the jello/cranberry mix is slightly gelled, stir in the crushed pineapple and apple pieces, and chopped nuts if desired.
Gel in fridge another 3 – 4 hours until set.

This post is being linked up to Miz Helen’s Full Plate Thursday.


  1. this sounds good.

  2. This does look good! I do love Thanksgiving Dinners and we always have the same thing every year too (I was reading your other post)…however, I think I’d like to actually try some new things, add some additional things! 😉 Thanks for linking up for our Alexa blog hop. Hope you’re having a great week!

  3. Will have to try this recipe out!

  4. We would really enjoy your Cranberry Pineapple Salad, it looks awesome! My very best wishes to you and your family for a blessed Thanksgiving. Thanks for sharing with Full Plate Thursday and hope to see you again real soon!
    Miz Helen

  5. Congratulations!
    Your recipe is featured on Full Plate Thursday’s Thanksgiving Buffet. Hope you are having a great week end and enjoy your new Red Plate!
    Miz Helen

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