1can of Crushed Pineapple in Juice20 oz., do not drain
1can of Whole Berry Cranberry Sauce14 oz.
Instructions
Spray a 9 inch square pan with a non-stick cooking spray.
Place the raspberry gelatin in a medium size bowl. Add in 1 cup of boil water and whisk constantly for 2 minutes until the gelatin is completely dissolved. Then stir in 1/2 cup of cold water.
Then stir in the crushed pineapple with the juice and the cranberry sauce.
Then pour the mixture into the 9 inch pan, cover it with plastic wrap and refrigerate it until it’s firm.
Refrigerate for a minimum of 6 hours or up to 3 days before.
Serve topped with fresh cranberries and reddi-whip if you prefer and enjoy!