1 can jellied cranberry sauce
1 (3 oz.) box raspberry Jello
1 1/4 cup boiling water
1 small can crushed pineapple, drained
1/2 cup chopped walnuts

Add boiling water to cranberry sauce and Jello. Stir well. Add crushed pineapple and stir. Nuts can be used to top Jello salad or mixed with pineapple. Chill for a few hours.

This recipe can be doubled and put into a 9x13-inch dish.