1 (8 1/2 oz.) can crushed pineapple
1 (1 lb.) can whole cranberry sauce
2 (3 oz.) pkgs. raspberry Jello
1 (8 oz.) pkg. cream cheese
2 tbsp. salad dressing
1 c. heavy cream (or topping)
1/2 c. chopped walnuts
1 tart apple, chopped

Drain fruit, reserving liquid. Add water to make 2 cups. Bring to a boil and dissolve Jello in it. Chill. Beat softened cream cheese and dressing together. Gradually beat in Jello. Fold into whipped cream (or topping) gradually. Add drained fruit, nuts, and apple. Pour into mold and chill. May be frozen. Serves 12.