Ingredients:
2/3 cup walnut pieces
1 apple, chopped
Directions:
Drain pineapple, reserving juice. Add enough water to juice to measure 2 1/2 cups; pour into saucepan. Bring to boil. Pour over gelatin mixes in large bowl; stir 2 minutes until completely dissolved.
Stir in pineapple, cranberry sauce, nuts and apple. Spoon into 24 paper lined 2 1/2 inch muffin cups.
Refrigerate 2 1/2 hours or until firm. Remove liners.
1 can (20 OZ) crushed pineapple, in juice
2 pkgs. (3 oz each) Jello gelatin (red)
1 can (16 oz) whole berry cranberry sauce2/3 cup walnut pieces
1 apple, chopped
Directions:
Drain pineapple, reserving juice. Add enough water to juice to measure 2 1/2 cups; pour into saucepan. Bring to boil. Pour over gelatin mixes in large bowl; stir 2 minutes until completely dissolved.
Stir in pineapple, cranberry sauce, nuts and apple. Spoon into 24 paper lined 2 1/2 inch muffin cups.
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