Cran-Pomegranate Jello Salad

1. Drain crushed pineapple and reserve the juice. You should get about 1 cup of juice. Add enough water to the juice to make 2-1/2 cups liquid total. Bring the juice/water to a boil in a small saucepan over medium heat. Remove from heat, and whisk in the jello, stirring until the jello is completely dissolved. Let cool at room temperature until it is the consistency of gravy, about 30 minutes.

2. In a large bowl, combine the crushed pineapple, chopped apple, pomegranate arils, and cranberry sauce. Pour in the cooled jello and stir well.

3. Pour into a 9″ x 13″ glass pan and refrigerate until the jello is set, about 4 hours. Just before serving, top with Cool Whip or freshly whipped cream.