2 (3 oz.) pkg. raspberry flavored gelatin
2 c. boiling water
1 (16 oz.) can whole cranberry sauce
1 (8 3/4 oz.) can crushed pineapple
1/2 c. burgundy
1/3 c. chopped walnuts
1 orange, sectioned
1 grapefruit, sectioned
1 (2 or 2 1/8 oz.) pkg. dessert topping mix
1 (8 oz.) pkg. cream cheese, softened
1 tsp. grated orange peel

Dissolve gelatin in the 2 cups boiling water. Stir in cranberry sauce, undrained pineapple, and burgundy. Chill until partially set. Stir in nuts. Pour into 6 cup mold. Chill until firm. At serving time, fill center of mold with fruit sections.