- 1 20 oz can crushed pineapple in juice
- 2 3 oz packages rasberry jello
- 1 16 oz can whole berry cranberry sauce
- 2/3 cup chopped walnut pieces
- 1 apple, chopped
Drain pineapple, reserving the juice. Add enough water to juice to measure 2 1/2 cups; pour into saucepan. Bring to boil. Pour over jello mixes in large bowl; stir 2 minutes until completely dissolved.
Stir in pineapple, cranberry sauce, walnuts and apple. Spoon into 24 paper lined muffin cups.
Refrigerate 2 1/2 hours or until firm. Remove liners.