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

Combine gelatin and hot water. Stir until dissolved. Stir in cranberry sauce. Add walnuts and pineapple. Pour into a 6 cup mold and chill overnight. Serves 16.