Pineapple Cranberry Salad

1 can (20 oz) crushed pineapple, undrained

2 pkg. (4 serving size) Jello-Raspberry Flavor

1 can (16 oz.) whole berry cranberry sauce

1 apple, chopped

2/3 cup chopped Walnuts

Drain pineapple, reserving juice. Remove 1 Tbsp. pineapple, set aside. Add enough cold water to juice to measure 3 cups; pour into saucepan. Bring to boil; remove from heat. Add dry gelatin mixes; stir 2 min. Stir in cranberry sauce. Pour into large bowl. Refrigerate 1 ½ hours or until slightly thickened.

Stir in pineapple, apples & walnuts

Refrigerate 4 hours or until firm. Makes 14 servings.