1 (8 oz.) pkg. raspberry Jello
1 c. hot water
1/2 c. cold water
1 c. orange, peeled and chopped
1 can whole cranberry sauce or same amount of fresh cooked cranberries
1/2 c. crushed pineapple
1/2 c. chopped nuts

Dissolve Jello in hot water; add the cold water and chill until Jello begins to thicken. Add remaining ingredients. Pour into mold or individual molds. Chill. Serve on lettuce.