1 pkg. raspberry Jello
12 maraschino cherries, cut in half
1 apple, diced
1 c. fruit cocktail, drained
1/2 c. pecans, chopped
1/4 c. orange juice
1/4 c. lemon juice
1/2 c. fruit cocktail juice

Mix juices together and bring to a boil. Pour over gelatin. Stir until dissolved. Add 3/4 cup ice water. Refrigerate until slightly thickened. Add fruit and nuts to mixture. Pour in mold and refrigerate.