1 pk cherry jello (6oz)
1/2 c. cinnamon candies (red hot hearts)
1 1/2 c. crushed pineapple, drained
2 c. grated apples
Dissolve jello in 1 1/2 c boiling water, dissolve candies in 2 c boiling water. Combine and cool, then add pineapple and apple. Place in a 9x13 cake pan and refrigerate at least 12 hours.
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