Cranberry Jello Salad
 

This is something that my aunt makes for holiday meals (usually with turkey) and it is OUT OF THIS WORLD! I used SF jello and splenda (the original calls for sugar). You could probably leave out the pineapple, but you would have to add more liquid to replace the juice that is added in the original recipe. A few bites of this brings me back to home. :) :)

Hope you all enjoy this as much as I do!!!! ---A special thanks to my Aunt for this recipe! :)

3 BOXES RED JELL-O (I USE 3 DIFFERENT KINDS; ALWAYS USE CHERRY AND STRAWBERRY AND EITHER RASPBERRY OR CRANBERRY)
1 CUP SPLENDA
2 CUPS BOILING WATER - STIR THESE WELL UNTIL ALL IS DISSOLVED

ADD 1 20 OZ. CAN CRUSHED PINEAPPLE, JUICE AND ALL, 1 CUP CHOPPED CELERY AND 1 CUP CHOPPED PECANS (OPTIONAL). GRIND UP 1 BAG FRESH OR FROZEN CRANBERRIES (I FREEZE AND PUT IN FOOD PROCESSOR. THIS HELPS SET THE JELLO FASTER).

PUT IN ABOUT 9 X 13 GLASS DISH AND REFRIG. SEVERAL HOURS OR OVERNIGHT. THIS RECIPE MAKES A LOT AND IS GOOD WITH DINNER FOR COMPANY. IT KEEPS IN THE REFRIDGERATOR FOR A WEEK TO TEN DAYS. (Does not freeze well.)

This sounds a LOT like a family recipe we have at the holidays! Ours is made with lemon jello, ground cranberries, chopped celery, chopped walnuts, cut up grapes, grated rind of an orange and squeezed orange juice from t he oranges.
I didn't know about SB last time I made this but I will definitely use Splenda next time!!

We eat something similar to this as well. I definitely will be saving this one for the holidays!