1 (20 oz.) can crushed unsweetened pineapple
1 (16 oz.) can whole cranberry sauce
1 (6 oz.) pkg. raspberry gelatin
1 (8 oz.) pkg. cream cheese, softened
2 tbsp. salad dressing
1 (8 oz.) container Cool Whip
1/2 c. ground walnuts

Drain pineapple and cranberry sauce thoroughly and reserve juice (there is very little juice on cranberries). Add water to juices to make 2 cups liquid. Bring liquid to a boil and dissolve gelatin in it. Chill until partially set. Beat softened cream cheese and salad dressing together until fluffy. Gradually beat in gelatin. Fold this mixture into Cool Whip. Add pineapple, cranberry sauce, and nuts. Mix well. Pour into glass dish (9 x 13 inch works well if you want to cut in squares). Refrigerate for several hours. Salad can be frozen.