2 packages raspberry Jello
1 can (20 oz.) crushed pineapple
1 can whole berry cranberry sauce
1/2 cup chopped nuts

Drain pineapple. Add water to pineapple juice to make 2 cups liquid. Heat. Dissolve Jello in liquid. Add cranberry sauce, pineapple and nuts. Stir to blend. Pour into 8x11 inch dish. Chill until firm.