Drain pineapple, reserving juice. Remove 1 Tbsp. pineapple; set aside. Add enough cold water to reserved pineapple juice to measure 3 cups; pour into saucepan. Bring to boil. Add to dry gelatin mixes in medium bowl; stir 2 min. until completely dissolved. Stir in cranberry sauce.
Refrigerate 1-1/2 hours or until slightly thickened.
Stir in pears, nuts and remaining pineapple. Refrigerate 4 hours or until firm.
Top with reserved pineapple just before serving.
Prepare using JELL-O Cranberry Flavor Gelatin or any other red JELL-O Gelatin, 2 pkg. (0.3 oz. each) JELL-O Strawberry Flavor Sugar Free Gelatin, or 1 pkg. (6 oz.) JELL-O Strawberry Flavor Gelatin.
Slice an additional pear. Use to garnish salad just before serving.
Molded Cranberry-Pineapple Salad
To serve as a molded salad, substitute a 6-cup mold for the serving bowl. Also, use 1 can (8-1/4 oz.) crushed pineapple, 1/3 cup chopped PLANTERS Walnuts and add enough cold water to the reserved pineapple liquid to measure 2 cups. Makes 10 servings, 1/2 cup each.
This fruity salad makes a smart accompaniment to your holiday entrées.
Calories From Fat
% Daily Value*
Total Fat 4g
Saturated Fat 0g
Trans Fat 0g
Total Carbohydrates 31g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
14 servings, 1/2 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.