Festive Cranberry-Pineapple Salad

• 1 (20 ounce) can dole crushed pineapple, undrained
• 1 (6 ounce) package jell-o brand raspberry gelatin powder
• 1 (16 ounce) can whole berry cranberry sauce
• 1 medium dole apple, chopped
• 2/3 cup chopped walnuts

1. Drain pineapple, reserving liquid in 1-quart liquid measuring cup. Remove 1 tablespoons of the crushed pineapple, set aside for garnish. Add enough cold water to the reserved liquid to measure 3 cups; pour into large saucepan. Bring to boil; remove from heat. Add gelatin; stir at least 2 minute until completely dissolved. Add cranberry sauce; stir (gelatin mixture should be thick. Pour into large bowl.
2. Refrigerate 1-1/2 hours or until slightly thickened (consistency of unbeaten egg whites).
3. Stir in remaining pineapple, apples and walnuts; stir gently. Pour into medium serving bowl.
4. Refrigerate 4 hours or until firm. Top with reserved crushed pineapple just before serving. Store leftover gelatin in refrigerator.
5. Cooking time would actually be refrigeration time.

pineapple, jello, cranberry sauce, apple, walnuts

Taken from www.food.com/recipe/festive-cranberry-pineapple-salad-194118 (may not work)