1 pkg. (6 oz.) raspberry gelatin
2 c. hot water
2 cans (16 oz. each) whole cranberry sauce
1 c. chopped walnuts
1 c. crushed pineapple, drained
1 c. seedless grapes, halved (red)

Combine gelatin and hot water. Stir until dissolved. Stir on cranberry sauce. Add walnuts, pineapple and grapes. Pour into a 6 cup mold or a 13 x 9 inch pan and chill overnight. Serves 16.