Layered Cranberry-Yogurt Fruit Nut Mold - cooking recipe

Ingredients

2 envelopes unflavored gelatin
1/2 c. sugar
2 c. cranberry juice cocktail
1 (10 oz.) pkg. frozen strawberries, thawed
1 (8 oz.) can crushed pineapple
1 (16 oz.) can whole berry cranberry sauce
2 medium bananas, mashed
2 c. thick plain yogurt
1 c. broken walnuts

Preparation

Mix gelatin with sugar and 1 cup cranberry juice cocktail over a low heat until gel is dissolved.
Add 1 cup of juice and set aside.
Drain strawberries and pineapple.
Reserve fruit.
Measure 3/4 cup of juice.
Add juice to gel mixture.
Add whole berry cranberry sauce; stir well.
Pour 1/2 mixture in 9 x 13 x 2-inch pan.
Chill slightly.
Add strawberries and bananas.
Chill until firm.
Spread yogurt and nuts on mixture.
Let gel thicken slightly.
Add pineapple and second banana to gel.
Spoon on yogurt.
Layer and chill.