1 (6 oz.) raspberry Jello
2 c. hot water
2 (16 oz.) cans whole cranberry sauce
1 c. chopped walnuts (optional)
1 c. crushed pineapple (drained)
1 c. seedless grapes, halved

Combine Jello and hot water, stirring until dissolved. Stir in cranberry sauce. Add remaining ingredients, mixing well. Pour into mold or glass cake dish. Chill overnight.