2 cans (1 lb. each) whole cranberry sauce
2 c. boiling water
2 (3 oz. each) strawberry or raspberry Jello
1 sm. can crushed pineapple
1 c. chopped nuts
2 tbsp. lemon juice

Melt cranberry sauce over medium heat. Remove from heat and add pineapple, lemon juice and nuts. Dissolve Jello in boiling water. Add the cranberry mixture. Chill overnight.