There's always room for Jell-O, so we're told. Let's put the idea to the test with this light and tasty dish from the magazine's 2011 recipe contest.
1 6 oz. package of Jell-O (either cherry or raspberry flavors)
2 cups cranberry juice
2 cups ice
1 16 oz. can jellied cranberry sauce
½ tsp salt
½ cup sugar
1 large honey crisp apple
½ cup walnuts chopped
1 small can crushed pineapple including juice
1 cup whipping cream
Add hot juice to gelatin, stir until dissolved. Add ice, stir until melted. Place in 13x 9 x 2 pan. Chill until partially set. Add cranberry sauce, salt and sugar. Beat with wire whip until smooth and add apple, walnuts and pineapple. Chill until set. Whip cream until fluffy, add powdered sugar to taste. Frost Jell-O salad with whipped cream and chill until served.
Note: This recipe is easy to make low sugar by replacing Jell-O, juice, and sugar with sugar free varieties and Splenda.