3 oz. pkg. lemon gelatin
3 oz. pkg. strawberry gelatin
2 c. drained crushed pineapple
2 c. boiling water
1 c. pineapple juice
1 lb. can jellied cranberry sauce
3/4 c. walnuts

Dissolve gelatin in 2 cups boiling water. Add cranberry jelly and mix with beater until smooth. Add pineapple, pineapple juice, and walnuts. Put in a mold. Refrigerate.