3 oz. box raspberry Jello
1 c. hot water
1 sm. env. Knox gelatin
1/2 tsp. cold water
16 oz. can crushed pineapple with juice
16 oz. can whole cranberry sauce
8 oz. chopped walnuts

Dissolve Jello in hot water. Separately dissolve Knox gelatin in cold water. Add together.

In separate bowl mix pineapple and cranberry well. Add Jello/gelatin mixture to this. Let cool until consistency of egg whites. Add chopped walnuts and mix lightly. Put in 8 cup mold. Refrigerate until it sets. Unmold and serve.