1 (16 oz.) can jellied cranberry sauce
1 (6 oz.) pkg. raspberry Jello
1 c. finely chopped walnuts

Combine cranberry Jelly and Jello in saucepan. Cook and stir constantly until mixture comes to full rolling boil.

Boil for 3 to 4 minutes. Remove from heat and stir in nuts. Immediately pour into greased 9 x 9 pan. Chill until firm. Cut into pieces. (Very good dipped in melted milk chocolate.)