Grandma’s Cranberry Congealed Salad With Krispy Kreme crullers
Growing up, I can never remember a time my Grandma didn’t have a dish of this in her refrigerator. She loved cruller doughnuts and hated waste, breaking up the stale ones into her Jell-O salad. This dish would shine at a summer picnic — don’t forget the Cool Whip!
Ingredients
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2 cups cranberry juice
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2 boxes (3-ounce) red Jell-O (we used cherry and strawberry)
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1½ cups cold water
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1 can (20-ounce) crushed pineapple in juice
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2 cans (14-ounce) whole berry cranberry sauce
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1 cup toasted walnuts, chopped (pecans work, too)
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6 mini Krispy Kreme cruller doughnuts
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Cool Whip
Directions
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Heat the juice to boiling in a large microwave safe bowl. (We used an 8-cup glass measuring cup.) Whisk gelatin into hot juice to dissolve. Add cold water and mix well.
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In another bowl, combine pineapple (including juice) with cranberry sauce. Stir into gelatin mixture.
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Pour into a 9-by-13-inch dish. Scatter with the nuts. Break four doughnuts into pieces and distribute evenly into mixture. Crumble the other two and dust the top of the salad. Chill overnight.
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Serve with Cool Whip.
Note: This isn’t a firm gelled salad — it’s more ‘spoonable’ than sliceable. If you prefer a denser consistency, omit the pineapple juice.
