Cranberry-Pineapple Minis |
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Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 9 |
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This recipe is from the Kraft Food & Family Magazine, Holiday 2008/Winter 2009 edition. Cook time listed is for the refrigeration time. Ingredients:
1 (20 ounce) can crushed pineapple in juice, undrained |
2 (3 ounce) packages raspberry jell-o gelatin |
1 (16 ounce) can whole berry cranberry sauce |
2/3 cup walnut pieces |
1 apple, chopped |
Directions:
1. Drain pineapple, reserving juice. Add water to juice to measure 2 1/2 cups; pour into saucepan. Bring to a boil. Add to gelatin mixes in large bowl; stir 2 minutes until completely dissolved.
2. Stir in pineapple, cranberry sauce, nuts and apples. Spoon into 24 paper lined 2 1/2-inch muffin cups.
3. Refrigerate 2 1/2 hours or until firm. Remove liners.
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