1 lg. pkg. strawberry Jello
1 1/2 c. boiling water
1/2 c. pineapple juice
1 sm. can crushed pineapple, drained
1 can whole cranberry sauce
2 tbsp. lemon juice
2 firm bananas, sliced
1/4 c. chopped nuts (opt.)

Dissolve Jello in boiling water. Add pineapple juice and lemon juice. Add cranberry sauce and whip with wire whisk until it is dissolved. Add remaining ingredients and refrigerate until firm. (Lemon juice keeps bananas from turning dark for several days.)