Cherry-Cranberry Waldorf Mini Salad Cups

• 1 can (20 oz.) crushed pineapple in juice, undrained
• 2 pkg. (3 oz. each) JELL-O Cherry Flavor Gelatin
• 1 can (16 oz.) whole berry cranberry sauce
• 2/3 cup chopped PLANTERS Walnuts
• 2 stalks celery, chopped

1. Drain pineapple, reserving juice.
2. Add enough water to reserved juice to measure 2-1/2 cups; pour into small saucepan.
3. Bring to boil.
4. Add to dry gelatin mixes in large bowl; stir 2 min.
5. until completely dissolved.
6. Stir in pineapple, cranberry sauce, nuts and celery.
7. Spoon into 24 paper-lined muffin cups.
8. Refrigerate 2-1/2 hours or until firm.
9. Remove salads from liners before serving.

pineapple, gelatin, cranberry sauce, walnuts, stalks celery

Taken from www.kraftrecipes.com/recipes/cherry-cranberry-waldorf-mini-salad-cups-162460.aspx (may not work)