Cranberry-Pineapple Congealed Salad

Ingredients:

• 1  20  ounce can crushed pineapple, drained, reserving juice
• 1  16  ounce can whole-berry cranberry sauce
• 1  12  ounce can frozen lemonade concentrate, thawed
• 1/2  cup sugar
• 2 1/2  cups water
• 3  3  ounces packages cranberry-flavored gelatin

Directions:

1. In a 13 x 9 x 2-inch baking dish, combine drained pineapple and cranberry sauce; set aside.

2. In a large saucepan, combine reserved pineapple juice, lemonade concentrate, sugar, and water. Bring to a boil over medium-high heat. Stir in gelatin.

3. Pour gelatin mixture over pineapple-cranberry mixture.

4. Cover and Refrigerate for 8 hours, or until firm

Source:  tasteofthesouth.com