Red Hot Salad

by Kathleen Morrison

Servings: 6 servings

INGREDIENTS

6 oz (2 pkgs) cherry Jello
4 oz Red Hots candy
3 c Boiling water
20 oz Crushed pineapple,
Undrained
2 c Applesauce

INSTRUCTIONS

Dissolve Jello and red hots in boiling water. Cool to room temperature. Oil an 8 cup mold. Add pineapple and applesauce. Pour into mold and chill.

CHEF COMMENTS

* also known as Cinnamon Imperials

Tagged: jellosalad, salads add tags

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