Grandma’s Cranberry Congealed Salad

With Krispy Kreme crullers

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Servings: 12–16

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

2 cups cranberry juice

2 boxes (3-ounce) red Jell-O (we used cherry and strawberry)

1½ cups cold water

1 can (20-ounce) crushed pineapple in juice

2 cans (14-ounce) whole berry cranberry sauce

1 cup toasted walnuts, chopped (pecans work, too)

6 mini Krispy Kreme cruller doughnuts

Cool Whip

Directions

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.
In another bowl, combine pineapple (including juice) with cranberry sauce. Stir into gelatin mixture.
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.
Serve with Cool Whip.