1 (8 1/2 oz.) can crushed pineapple
1 (1 lb.) can whole cranberry sauce
2 (3 oz.) pkgs. raspberry flavor Jello
1 (8 oz.) pkg. cream cheese
2 tbsp. salad dressing
1 c. heavy cream, whipped (I use 1 pkg. of whipped cream)
1/2 c. walnuts, coarsely chopped
1 tart apple, peeled and chopped

Drain fruit, reserving liquid. Add water to make 2 cups. Bring to boil. Dissolve Jello in hot liquid. Chill until partially set.

Beat softened cream cheese and dressing together until fluffy. Gradually beat in gelatin, fold this mixture into whipped cream and set aside 1 1/2 cups of this mixture. Add drained fruit, nuts and apple to remaining cheese, Jello mixture. Pour into molds and refrigerate until surface sets about 20 minutes.

Frost with reserved topping - refrigerate several hours or may be frozen. remove 1 hour from freezer to refrigerator before serving.

Makes 12 servings.