1 env. Knox
2 c. water & 3 c. water
1 (6 oz.) cherry jello
1 (6 oz.) lemon jello
1 (12 oz.) pkg. raw cranberries
1 can pineapple chunks
1 c. sugar

Sprinkle Knox over 2 cups water. Cook over medium heat until gelatin is completely dissolved, stirring frequently. Remove saucepan from heat; stir in flavored jellos.

Stir in 2 cups cold water. Refrigerate until mixture mounds slightly, about 1 hour. Chop cranberries in blender. Drain pineapple. Add to cranberries along with sugar. Stir until sugar is completely dissolved. Fold fruit into thickened jello. Pour into 10-inch Bundt pan. Cover and refrigerate until set, 3 hours.