Cranberry Pineapple Salad - cooking recipe

Ingredients

1 (6 oz.) pkg. raspberry jello
1 3/4 c. boiling water
1 (16 oz.) can jellied cranberry sauce
1 (8 oz.) can crushed pineapple (undrained)
3/4 c. orange juice
1 Tbsp. lemon juice
1/2 c. chopped walnuts

Preparation

Dissolve jello in boiling water.
Break up and stir in cranberry sauce.
Add pineapple, orange juice and lemon juice. Chill until partially set.
Stir in nuts.
Pour into an 11 x 7-inch dish.
Chill until firm.
Cut into squares; serve each on a lettuce leaf with a dollop of mayonnaise.
Yield:
12 servings.