20 ounce can crushed pineapple
1 pkg. (8-serving size) raspberry jello
16 ounce can whole berry cranberry sauce
1 medium apple, chopped
2/3 c chopped walnuts
Drain pineapple, add enough cold water to pineapple juice to measure 3 c; pour into large saucepan. Bring to a boil; remove from heat. Add gelatin; stir until completely dissolved.
Add cranberry sauce; stir until well blended. Pour into large bowl. Refrigerate 1-1/2 hours or until slightly thickened. Add pineapple, apple and walnuts; stir until well blended. Pour into serving bowl.
Refrigerate until firm. Store in refrigerator.
