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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 8 |
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This is from TOH magazine. I take them out from the library and post the ones I would like to try so that I don't lose them. Ingredients:
2 (3 ounce) packages raspberry gelatin powder |
3 cups boiling water |
1 (16 ounce) can whole berry cranberry sauce |
3 tablespoons lemon juice |
1 (8 ounce) can unsweetened crushed canned pineapple (drained) |
1/2 cup celery, finely chopped |
Directions:
1. In a large bowl, dissolve gelatin in boiling water.
2. Stir in cranberry sauce and lemon juice until blended.
3. Chill until partially set.
4. Stir in pineapple and celery. Pour into a 6 cup ring mold coated with nonstick cooking spray.
5. Refrigerate until firm.
6. Unmold on to a serving platter.
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