1 (8 oz.) can crushed pineapple, undrained
1 (6 oz.) pkg. red raspberry gelatin
1 (8 oz.) pkg. cream cheese, softened
2 tbsp. mayonnaise or salad dressing
1 (16 oz.) can whole berry cranberry sauce
1 sm. apple, unpeeled and chopped
1/2 c. chopped walnuts
1 1/4 oz. env. whipped topping mix
Lettuce leaves

Drain pineapple, reserving juice. Add enough water to juice to measure 1 cup. Set fruit aside. Bring reserved juice to a boil in a saucepan. Dissolve gelatin in boiling juice. Beat cream cheese and mayonnaise in large mixing bowl at low speed of electric mixer until blended. Gradually add gelatin mixture, beating well. Stir in cranberry sauce, apple and chopped walnuts. Prepare whipped topping according to package directions; fold into gelatin mixture. Spoon mixture into lightly oiled 8 cup mold. Cover and chill until firm. Unmold onto lettuce leaves