Cranberry Raspberry Salad For The Holidays
Dissolve 6 ounces raspberry jello (200g) w/ 2 cups boiling water (454g) in a large bowl. Stir to dissolve.
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Add 1 can whole cranberries (435g)
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Add 6 ounces crushed pineapple (300g)
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Stir to dissolve & mix in.
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Chill for 2-3 hours in the fridge.
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The cranberries sink to the bottom & the pineapple floats, so stir it up and add 1/3 cup chopped walnuts(40g)
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Stir to mix in, Chill overnight before serving.
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It’s now ready to serve! Best serve when top w/ some whip cream on top. Follow me on my blog www.growwithdoctorjo.com
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