Cranberry Pineapple Salad

Darlene Stueber

1 package (6 oz) raspberry-flavored jello

1 3/4 cups boiling water

1 can (16 oz) jellied cranberry sauce

1 can (8 oz) crushed pineapple, undrained

3/4 cup orange juice

1 Tbsp lemon juice

1/2 cup chopped walnuts

In a bowl, dissolve gelatin 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 11x7x2 inch dish. Chill until firm. Cut into squares.

12 servings.