Cranberry Pineapple Salad

1 can (20-oz.) crushed                                                1 can (16-oz.) whole cranberry sauce

pineapple, undrained                                                1 med. apple, chopped

2 pkg. small sugar free                                              2/3 cup chopped walnuts

raspberry Jell-O

Drain pineapple, reserving all the liquid in 1 quart measuring cup. Add enough cold water to measure 3 cups poured into large pan. Bring to boil, remove from heat, add Jell-O, stir at least 2 minutes until completely dissolved. Add cranberry sauce. Stir until well blended (it will not be smooth.) Pour into large bowl and refrigerate 1-1/2 hours until slightly thickened. Stir in pineapple, apple, and walnuts. Stir until well blended. Refrigerate. Makes 14 1/2-cup servings.

Submitted by

Shirley Moreau

Irasburg