I used this recipe for a church Thanksgiving dinner and am also using it at my family Thanksgiving dinner too.

FESTIVE CRANBERRY-PINEAPPLE SALAD
Makes 14 servings, 1/2 cup each

1 (20 oz.) can DOLE Crushed Pineapple, undrained
2 pkg. (4-serving size each) or 1 pkg. (8-serving size) JELL-O Raspberry or Cherry Flavor Gelatin
1 (16 oz.) can whole berry cranberry sauce
1 medium DOLE Apple, chopped
2/3 cup chopped PLANTERS Walnuts
Apple slices (optional garnish)

Drain pineapple, reserving liquid in 1-quart liquid measuring cup. Remove 1 Tbsp. of the crushed pineapple; set aside for garnish.

Add enough cold water to reserved liquid to measure 3 cups; pour into large saucepan. Bring to boil; remove from heat.

Add gelatin; stir at least 2 minutes until completely dissolved. Add cranberry sauce; stir until well blended. (Note: Due to the presence of whole berries in the cranberry sauce, the gelatin mixture will not be smooth.) Pour into large bowl.

Refrigerate 1 1/2 hours or until slightly thickened (consistency of unbeaten egg whites.)

Stir in remaining pineapple, the apples and walnuts; stir gently until well blended. Pour into medium serving bowl.

Refrigerate 4 hours or until firm.

Top with reserved crushed pineapple just before serving. If desired, garnish with apple slices just before serving.Store leftover gelatin in refrigerator.

VARIATION:

MOLDED CRANBERRY-PINEAPPLE SALAD
Makes 10 servings, 1/2 cup each

To serve as a molded salad, substitute a 6-cup mold for the serving bowl. Also, use 1 can (8-1/4 oz.) DOLE Crushed Pineapple, 1/3 cup chopped PLANTERS Walnuts and add enough cold water to the reserved pineapple liquid to measure 2 cups.

Source: Kraft