2 (3 oz.) boxes raspberry Jello
2 c. boiling water
1 (16 oz.) can cranberry jelly
1 (13 oz.) can pineapple bits
1 c. chopped nuts

Melt Jello and cranberry jelly in boiling water. Mash with fork. Pour into 9x13 inch pan. Set in refrigerator. When it starts to jell, stir in pineapple. Sprinkle with nut meats.