Cranberry Salad
By
Benny Shackelford
@Spends2much
1
This salad was donated to Ben/Mojo's Diner and was brought to us by Chef-in-Training, Crystal. We had this for Thanksgiving, and we and all of our diner friends thought it was out of this world! This will definitely be a staple in the summer because it is so refreshing. Can you imagine having this with a good glass of Chardonay? Mojo tasted it and whole-heartedly approved it. A big thanks to Crystal from the Diner!
Rating:
☆☆☆☆☆ 0 votes0
Serves:
4-6
Prep:
24 Hr
Method:
No-Cook or Other
Ingredients
-
1 16-oz bag(s)frozen cranberries
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1 (16 oz) can(s)pineapple with syrup
-
1 big boxcherry jello gelatin
-
2 csugar
-
1-1/2 cwater
-
1 cwalnuts
-
1 bag(s)marsh mallows
-
1/2 ptwhipping cream
-
INGREDIENTS ALWAYS AVAILABLE EVERYWHERE, AND SALAD IS DELICIOUS ANYTIME!
How to Make Cranberry Salad
- Day 1: Grind the 16 oz of cranberries, the can of pineapples in the syrup and the 2 cups of sugar. Mix together, put into a bowl and cover. Put in refrigerator overnight.
- Day 2: Add the box of cherry jello dissolved in 1-1/2 cup of water. Add the cup of chopped walnuts and the half pint of whipping cream. Mix the night before serving. Put it all in a cake-sized pan and add marshmellows, enough to cover top. put a lid over it and refrigerate overnight.
- Day 3: Eat and enjoy!
About Cranberry Salad
Course/Dish: Fruit Sides, Fruit Salads
Main Ingredient: Fruit
Regional Style: American
Other Tag: Quick & Easy
