1 (20 oz.) can crushed pineapple
2 pkg. (3 oz.) raspberry jello
1 can whole berry cranberry sauce
1 red apple, chopped
2/3 c. chopped walnuts or pecans
Drain pineapple juice into measuring cup. Add enough water to
measure 3 cups. Bring to a boil. Add jello mix in a large bowl;
stir until jello is completely dissolved. Refrigerate 1 1/2 hours,
or until slightly thickened. Stir in reserved pineapple, chopped
apple and chopped nuts. Refrigerate another 4 hours, or until firm.
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