Since this tangy salad keeps well, I make it a day ahead for my Christmas menu. It's also a great choice to take to a holiday potluck - even people who aren't fond of cranberries think it's yummy. I got the recipe from a friend at church who likes to cook and bake as much as I do. -Betty Claycomb, Alverton, Pennsylvania
INGREDIENTS
* 1 package (6 ounces) cherry gelatin * 1-1/2 cups boiling water * 1 can (20 ounces) crushed pineapple, undrained * 1 can (16 ounces) whole-berry cranberry sauce * 1-1/2 cups seedless red grapes, halved * 1/4 cup chopped pecans
SERVINGS 8-10 CATEGORY Low Fat METHOD Chill PREP 10 min. TOTAL 10 min.
DIRECTIONS
In a large bowl, dissolve gelatin in water. Stir in pineapple and cranberry sauce. Refrigerate for 30 minutes. Stir in grapes and pecans. Pour into a 2-qt. serving bowl. Refrigerate until firm. Yield: 8-10 servings.
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**Some people are like slinkies - not really good for anything.....but they bring a smile to your face when pushed down the stairs!
