1 qt. cranberries (1 box, raw)
1 c. nuts, chopped
3/4 c. frozen orange juice, undiluted
1 sm. pkg. raspberry Jello
1 c. heavy cream
1 c. sugar
1 grated apple
1 c. crushed pineapple
1 sm. pkg. cream cheese
3/4 c. hot water

Grind cranberries in food chopper. Pour sugar over cranberries and let sit until melted. Dissolve Jello in hot water. Add orange juice, cranberries, drained pineapple, nuts and apple to Jello mixture. Whip cream cheese, add the heavy cream and beat until whipped. Sweeten to taste. Place the Jello mixture in a 9 x 12 inch pan. When set spread the cream mixture on top. Put in refrigerator overnight. Makes 10 to 12 servings.