| | Directions | | Drain pineapple, reserving liquid in 1 qt. measuring cup. Add enough cold water to the juice to measure 3 cups. Pour into large saucepan. Bring to a boil, remove from heat and add gelatin, stirring until dissolved, about 2 minutes. Add cranberry sauce and stir until well until melted. Pour into large bowl. Refrigerate 1-1 1/2 hours or until slightly thickened. Gently stir in pineapple, apple and nuts. Cover and refrigerate 4 hours or until firm. |
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| Ingredients | | - |  | 1 can crushed pineapple, undrained (20 ounce can) |
| - | | 2 packages raspberry flavored Jell-o gelatin (sugar free will work too) (3 ounce pkgs) |
| - | | 1 can Whole Berry Cranberry Sauce (16 ounce can) |
| - | | 1 apple, peeled, cored and chopped (medium) |
| - | | 2/3 cup chopped walnuts or pecans |
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