1 lg. pkg. blackberry or raspberry Jello
1/2 (15 1/2 oz.) can whole cranberries, drained
Crushed pineapple
1 (8 oz.) container Cool Whip
1 c. water
1 c. ice cubes

Drain juice from pineapple. Stir into Jello, cranberry, and Cool Whip. Pour into mold. Set in refrigerator. Will not dissolve as most Jello salads.