2 (3 oz.) pkgs. raspberry Jello
2 c. boiling water
1 c. cold water
1 c. crushed pineapple, drained
2 sm. oranges, cut into segments
2 lbs. canned whole cranberry sauce
1/2 c. chopped nuts

Combine Jello and boiling water; stir until Jello is dissolved. Add cold water and let partly congeal. Fold in other ingredients. Pour into large mold. Chill. Makes 16 servings.