6 oz. pkg. raspberry jello
1 c. hot water
16 oz. can whole cranberry sauce
1 (13 1/4 oz.) can crushed pineapple (undrained)
2/3 c. orange juice
1/2 c. chopped walnuts or pecans

Dissolve jello and cranberries in hot water (jello first, then berries). Add crushed pineapple and orange juice. Stir in nuts. Pour into 9 x 13 glass or plastic dish (not metal). Chill until very firm. Frost with topping. Sprinkle with additional nuts.

Topping:

6 oz. cream cheese, softened
1 tbsp. mayonnaise
2 tbsp. pineapple or lemon juice

Mix with electric mixer until smooth.