Thursday, January 16, 2014
Cranberry Raspberry Jello
2 pks 3oz raspberry jello
1 cup boiling water
1 can 15oz whole berry cranberry sauce
1 can 8oz undrained crushed pineapple
1 cup orange juice
1.In a bowl dissolve the jello in the water. Then add the cranberry,pineapple and orange juice
2.Pour into a 8x8 pan and cover and refrigerate 4-6 hours or overnight when set spread with cool whip if desired.
* I made this for Thanksgiving and it was the perfect side dish. I was not so sure about using the cranberry sauce but it actually was really good. Also I doubled the recipe and made it in a 9x13 pan and also made one pan without pineapple and just added 1/2 cup more orange juice to make up for it. It tasted great and the whole family liked it.