1 (6 oz.) pkg. strawberry Jello
1 (16 oz.) can whole cranberry sauce
1 (16 oz.) can crushed pineapple, undrained in natural juice
1 (10 oz.) carton frozen sliced strawberries, thawed
1 c. boiling water

In a large bowl, dissolve Jello in boiling water. With a wire whisk, blend in cranberry sauce, add crushed pineapple and strawberries with natural juice. Pour into 5 cup ring mold. Chill until firm, 4 hours or overnight.