Drain pineapple, reserving juice.
Add enough water to reserved juice to measure 2½ cups; pour into saucepan. Bring to boil.
Add dry gelatin mixes to saucepan; stir 2 minutes until completely dissolved. Stir in pineapple, cranberry sauce, nuts and apples.
Spoon into 24 paper-lined muffin cups. Refrigerate 2½ hours or until firm. Remove desserts from liners before serving.
Comments (1)
Judy Atwater |
November 24, 2012 |
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