1 (8 1/2 oz.) can crushed pineapple, drain and reserve syrup
1 (3 oz.) pkg. raspberry Jello
1 (16 oz.) can whole cranberry sauce (or cherry pie filling)
1 tsp. grated orange peel
1 (11 oz.) can mandarin oranges (or peaches)
1 c. whipping cream

Drain pineapple, reserve syrup. Add enough boiling water to syrup to make 1 cup. Dissolve Jello. Stir in cranberry sauce and orange peel. Chill until partially set. Fold in oranges and pineapple and whip cream. Put in 6 cup mold or bowl.