1 (8 oz.) crushed pineapple
1 (3 oz.) pkg. raspberry Jello
1 (16 oz.) can whole cranberry sauce
1 (11 oz.) can mandarin oranges (drain)
1 tsp. grated orange rind
1 c. whipping cream, whipped

Drain pineapple, reserve juice. Set pineapple aside. Add enough boiling water to juice to measure 1 cup. Combine gelatin and juice mixture in bowl stirring until gelatin dissolves. Stir in cranberry sauce and orange rind. Chill until consistency of egg white. Fold in pineapple, oranges and cream. Spoon into a 12x8x2 dish. Chill until firm. 10-12 servings.