1 lg. can whole cranberry sauce
1 lg. can crushed pineapple, drained
1 (6 oz.) pkg. raspberry Jello
1 sm. container Cool Whip
2 tbsp. mayo
1/2 c. chopped nuts
1 (3 oz.) pkg. cream cheese

Add enough water to pineapple juice to make 2 cups. Bring to boil. Add Jello and cranberry sauce. Blend, chill until slightly congealed. Whip together cream cheese and mayo until smooth. Add to Jello mixture. Add pineapple, Cool Whip and nuts. Pour into a 2 quart dish.