Recipe courtesy of Paula Deen
Total:
4 hr 18 min
Active:
15 min
Yield:
8 servings
Level:
Easy

Ingredients

Directions

Drain pineapple and reserve juice. Add juice to 1/2 cup hot water and heat to boiling. Soften gelatin in 1/4 cup cold water. Dissolve softened gelatin in hot water-juice mixture. Let cool until it starts to set; don't let the gelatin harden. Put cranberries through a grinder. Add ground berries, pineapple, nuts, and sugar to cooled gelatin mixture. Mix well. Pour into a bowl or mold. Refrigerate until completely set. Place mold in a warm water bath and run a knife around the edges to loosen. Invert onto a serving plate, garnish with parsley and a dollop of sour cream or whipped cream.

IDEAS YOU'LL LOVE

Asian Noodle Salad

Recipe courtesy of Ree Drummond

Cinnamon Apple Cranberry Sauce

Recipe courtesy of Aaron McCargo Jr.

Frisee Salad with Egg and Bacon

Recipe courtesy of Katie Lee

Balsamic Roasted Beet Salad

Recipe courtesy of Ina Garten

Salmon Salad

Recipe courtesy of Ina Garten

Black Bean Salad

Recipe courtesy of Guy Fieri

Curried Chicken Salad

Recipe courtesy of Ree Drummond

Fall Salad

Recipe courtesy of Tyler Florence

Kale and Quinoa Salad

Recipe courtesy of Valerie Bertinelli

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          powered by PubExchange

          Get Cooking