1
can (20 oz) crushed pineapple undrained
2
pkg (4 serving size) or 1 pkg (8 serving size) raspberry jello
1
can (16 oz) whole cranberry sauce
1
medium apple chopped
2/3
c chopped walnuts
Drain juice from pineapple and reserve the liquid. Remove 1 Tbsp of the pineapple save for garnish. Add enough cold water to the pineapple juice, to measure 3 cups. Pour into a saucepan and bring to a boil. remove from heat and add in jello, stir until completely dissolved. Add the cranberry sauce stir until well blended. Refrigerate 1- 1 1/2 hrs until slightly thickened. Stir in remaining pineapple, apple, and walnuts stir gently until well blended pour into a medium serving bowl. Refrigerate 4 hrs or until firm. Garnish with reserved pineapple.
