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!
Course Brunch, Dessert, Picnic, Salad, Side Dish
Cuisine American, Kid-Friendly, Southern
Author Wendy Perry
Ingredients
2cupscranberry juice
23-ounce boxesred Jell-O I used cherry and strawberry
1 ½cupscold water
120 ounce cancrushed pineapplewith juice
214 ounce canswhole berry cranberry sauce
1cuptoasted walnuts, chopped (pecans work, too)
6miniKrispy Kreme cruller doughnuts
Cool Whip
Instructions
Heat the juice to boiling in a large microwave safe bowl. (I 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.
Notes
Note: This isn’t a firm gelled salad — it’s more ‘spoonable’ than sliceable. If you prefer a denser consistency, omit the pineapple juice.