Cranberry/jello salad

12 servings

Ingredients

Quantity Ingredient
1 can Cranberry sauce
1⅔ cup Crushed pineapple-drained
6 ounces Cherry gelatin
2 cups VERY hot water
TOPPING
⅓ cup Pineapple juice
¼ cup Sugar
2 tablespoons Cornstarch
1 Egg yolk
1 small Cool whip

Directions

Drain pineapple (save juice) and mix with cranberry sauce. Add gelatin and VERY hot water. Stir well, put in a 9 X 13 pan and refrigerate. When set, add topping. Can be served without topping.

TOPPING Blend all ingredients in a small pot and cook until thickened, let cool. Add 1 carton Cool Whip. Frost top of jello mixture. Submitted By DOROTHY THOMPSON On 11-21-94

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