Crunched Cranberry Salad - cooking recipe

Ingredients

1 (6 oz.) pkg. raspberry Jell-O
1 (20 oz.) can crushed pineapple, drain and save juice
1 1/2 c. liquid (juice from pineapple and water added)
1 can whole cranberries
2 Tbsp. lemon juice
1 c. walnuts, chopped
1 (12 oz.) container Cool Whip

Preparation

Bring pineapple juice and water to a boil.
Add raspberry Jell-O and dissolve.
Add pineapple, lemon juice, whole cranberries and walnuts.
Stir until smooth.
Let stand in refrigerator to soft stage, then fold in Cool Whip.
Pour into mold or dish.
Chill until firm.
Serves 6 to 8.