1 (3 oz.) pkg. red raspberry Jello
3/4 c. pineapple juice
1 c. boiling water
1 c. tart apples, sliced
1 (8 oz.) can whole cranberry sauce
1/3 to 1/2 c. walnuts, coarsely chopped

Dissolve Jello in boiling water. Add cranberry sauce and stir until melted. Add pineapple juice. Refrigerate until slightly thickened, and then add apples and nuts. Congeal overnight.

NOTE: To double recipe for large mold, use only 1 cup pineapple juice.