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From, "Little Rock Cooks...Recipes Handed Down from Generation to Generation," published in cooperation with your Daily InBox newsletter.

INGREDIENTS:

  • 2 (3-ounce) packages raspberry gelatin
  • 1/2 package gelatin
  • 16-ounce can whole berry cranberry sauce
  • 2 cups boiling water
  • 20-ounce crushed pineapple (do not drain)
  • 1/2 to 1 cup broken pecans
  • 1/2 cup chopped celery (optional)

TO PREPARE:

Mix gelatins together; add boiling water.  Add cranberry sauce; stir until dissolved.  Add pineapple with juice, pecans and celery.  Pour in mold and refrigerate.

SERVES: 12

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