Pineapple Cranberry Salad Ingredients 1 can 20 oz. canned pineapple, crushed & drained 2 pkg (4 serving size) raspberry jello 1 can (16 oz) whole berry cranberry sauce 1 Dole apple, chopped 2/3 cup nuts Directions Drain pineapple, reserve juice. Remove 1 tbsp pineapple, set aside. Add enough cold water to juice to measure 3 cups. Pour into saucepan, bring to boil. Remove from heat. Add dry gelatin, stir 2 minutes. Stir in cranberry sauce. Pour into large bowl. Refrigerate 1½ hours or until slightly thickened. Stir in pineapple, apple and nuts. Refrigerate 4 hours. Garnish with reserved pineapple, sliced apple and fresh mint. Back