Cranberry Congealed Salad
April 16, 2020
Cranberry Congealed Salad
Ingredients
- 1 20-ounce can crushed pineapple
- 2 3-ounce boxes raspberry Jell-O
- 3 cups sugar
- 4 apples peeled and chopped
- 4 oranges peeled and chopped
- 1 stalk celery finely chopped
- 1 14-ounce can whole-berry cranberry sauce
- 2 cups chopped pecans
Instructions
- Heat pineapple, Jell-O and sugar until dissolved.
- Add remaining ingredients and mix well.
- Pour into 2 long pans.
- Serve immediately or refrigerate.
Notes
You can find this recipe in our Alabama Back Road Restaurant Recipes cookbook! 