Cranberry Pineapple Salad

Lisa Stueber

1 pkg (6 oz) raspberry flavored gelatin
1-3/4 c boiling water
1 can (16 oz) jellied cranberry sauce
1 can (8 oz) crushed pineapple, undrained
3/4 c orange juice
1 TBSP lemon juice
1/2 c chopped walnuts
Lettuce leaves
Mayo or salad dressing

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. Serve each on a lettuce leaf and top with a dollop of dressing.