Several years ago, I picked up this recipe from Rachel Raye's magazine and, with some variations, made it my own - Jell-O-Pineapple Minis. Much to my mother's chagrin, it isn't its own course. And I don't serve it on a bed of lettuce. I offer it as one of the many sides whenever we have a family get-together. It's a crowd-pleaser.
1-20 oz. can crushed pineapple in juice, undrained
1-6 oz. pkg. Jell-O Strawberry Gelatin (choose another flavor if you feel daring)
1-small container blueberries (if you love cranberries, try a 16oz can of whole berry cranberry sauce)
2/3 cup walnut pieces (or pecans if you have some leftover)
1-small apple, chopped into bite size pieces
1-package holiday themed cupcake wrappers/muffin cups and cupcake tins to help Jell-O set
"Mash" the pineapple in the can, squeezing out as much juice as you can (this adds to the sweetness). Add water to the juice to measure 2-1/4 cups. Heat liquid to boiling either in a saucepan or microwave. Pour liquid into bowl (one with a spout is useful) and mix with Jell-O about 2 minutes until completely dissolved.
Place cupcake wrappers into cupcake tins. Recipe should make somewhere between 18-24 servings, depending upon how much fruit you add. Pour Jell-O mixture into cupcake wrappers (I admit that I've made this for Christmas with Halloween cupcake wrappers - go with what you have!). Add bits of crushed pineapple, blueberries (or whole cranberries as in the picture above), apple, and walnut pieces. Refrigerate for 2-1/2 hours or until firm.
Now, Rachel suggests you remove the liners and when you use expensive liners, they come out beautifully like the picture. Despite me getting out my grandmother's china at the holidays, I admit I serve them in their cupcake wrappers. Because when you use everyday wrappers, they don't come out so cleanly.