Individual Cranberry-Pineapple Cups
Ready In: 15 mins
Serves: 24
Yields: 24 cups
Ingredients
- 1 (20 ounce) can crushed pineapple in juice
- 2 (3 ounce) packages raspberry gelatin powder
- 1 (16 ounce) can whole berry cranberry sauce
- 2⁄3 cup walnut pieces
- 1 apple, chopped
Directions
- Drain pineapple, reserving juice.
- Add water to juice to measure 2 1/2 cups. Pour into saucepan and bring to a boil.
- Add to gelatin mixes in large bowl and stir 2 minutes until dissolved.
- Stir in pineapple, cranberry sauce, nuts and apples.
- Spoon into 24 paper-lined 2 1/2 inch muffin cups.
- Refrigerate 2 1/2 hours or until set.
- Remove liners.
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