1 (6 oz.) pkg. raspberry Jell-O
2 c. water + 1 c. juice (pineapple & water to make 1 c.)
1 can jellied cranberry sauce
1 can (#2) crushed pineapple, drained
1 c. chopped nuts

Dissolve Jell-O in hot water; add juice. Beat cranberry sauce and add to Jell-O. Let set up in refrigerator before adding crushed pineapple and nuts. Pour in mold or pretty dish and refrigerate. Can make salad a day ahead.