Pineapple Cranberry Salad

1 8oz can crushed pineapple
2 (4 serv.) pkgs OR 1 (8serv) Raspberry Jello
1 can whole cranberry sauce
1 medium apple, cored and chopped
1/2 cup chopped pecans (or walnuts)

Drain pineapple, saving juice. Add enough cold water to juice to make 2 cups.

Heat to a boil and add dry Jello mix, stir until dissolved. Add cranberry sauce, stir till blended. Refridgerate 1.5 to 2 hours until just starting to thicken.

stir in pineapple, apple and nuts. Spoon into a 6 cup mold sprayed with cooking spray. Refridgerate 4 hours or until firm, inmold onto serving plate. Store in fridge till serving time.

Obviously, you can also just toss this all in a pretty bowl if you dont have a mold, or just don't want to fool with it.

Actually this recipe came from my mother in law!!!! A couple years ago...it's purty tasty, I think I shall be making it for Christmas Bunco!!!