1 (6 oz.) pkg. raspberry Jello
2 tsp. sugar
1 1/4 c. boiling water
1 (1 lb. 4 oz.) can crushed pineapple, do not drain
1 can (1 lb.) whole cranberry sauce
3/4 c. cranberry juice
1 c. chopped walnuts

Dissolve Jello and sugar with boiling water. Add pineapple, cranberry sauce and juice. Mix well. Pour into mold or 9 x 13 pan. Refrigerate until it starts to thicken, add nuts, stir and refrigerate until set.