1 pkg. (6 oz.) or 2 pkgs. (3 oz. each) raspberry gelatin
2 c. boiling water
1 can (11 oz.) mandarin oranges
1 can (16 oz.) whole berry cranberry sauce
1 can (8 1/4 oz.) crushed pineapple
1/4 c. coarsely chopped walnuts
1/4 c. sugar
1 tbsp. flour
1 egg, beaten
1/2 c. whipping cream (or use 1 c. non-dairy whipped topping)

Dissolve gelatin in boiling water. Drain mandarin oranges, reserving 1/2 cup juice. Stir reserved juice and cranberry sauce into gelatin. Chill until partially set.

Coarsely chop mandarin oranges. Drain pineapple, reserving 1/2 cup juice. Fold oranges, drained pineapple and nuts into gelatin. Turn into 8-inch square dish. Chill until completely set.

In small saucepan combine sugar, flour, reserved pineapple juice and beaten egg. Cook, stirring until very thick and bubbly. Cool. Whip cream and fold into pineapple mixture. Spread over top of chilled gelatin. Cut into squares to serve. Garnish with nuts if desired. Makes 9 servings.