Cranberry Christmas Salad - cooking recipe

Ingredients

2 (3 oz.) pkg. raspberry jello
1 large can crushed pineapple, well drained (save juice)
1 can whole cranberry sauce
1 orange, peeled and cut in pieces
1/2 c. walnuts, chopped (walnuts are better than pecans)

Preparation

Dissolve jello in 1 cup boiling water.
Add enough water to pineapple juice to make 1 1/2 cups.
Add to jello; set aside and let cool.
When jello starts to thicken, add crushed pineapple, orange pieces, cranberry sauce and walnuts.
Turn into mold and chill.
This will keep nicely for several weeks.