1 (6 oz.) pkg. strawberry gelatin
1 c. boiling water
1 (16 oz.) can whole cranberry sauce
1 (16 oz.) can crushed pineapple, undrained, in natural juice
1 (10 oz.) carton frozen sliced strawberries, thawed

In a large bowl, dissolve gelatin in boiling water. With a wire whisk, blend in cranberry sauce. Add crushed pineapple and strawberries with natural juices. Pour into 5 cup ring mold. Chill until firm - 4 hours or overnight. Yields: 8 to 10 servings.