2 (3 oz.) pkg. raspberry Jello
3 c. hot water
1 can jellied cranberry sauce
1 lg. can crushed pineapple, reserving liquid after draining
1/2 c. chopped walnuts

Dissolve Jello in hot pineapple juice and hot water to make 3 cups. Add cranberry and beat; when cool add pineapple and nuts. Pour into mold.