1 (8-oz) can crushed pineapple, undrained
2 pkg (4-serving size) raspberry flavored jello
1 (16-oz) can whole berry cranberry sauce
1 medium apple, cored and chopped
1/3 c chopped walnuts
Drain pineapple and reserve liquid. Add cold water to juice to equal 2 cups; pour into a medium saucepan and bring to a boil. Remove from heat and add jello; stir 2 minutes until dissolved. Add cranberry sauce and stir well. Chill in refrigerator until thickened - 1 to 1 1/2 hours. Stir in pineapple, apple and walnuts and blend well. Spoon into a 6-cup mold that has been sprayed with cooking spray. Refrigerate 4 hours or until firm. Unmold on serving platter. Makes 10, 1/2 cup servings.
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