Judy
Gold Post Medal for All Time! 677 Posts 
Refreshing and goes perfectly with turkey or chicken.
Total Time: 10 minutes and chill overnight
Yield: 24 servings (I halved the recipe and put in a 4-cup mold)
Source: Dole magazine advertisement
Ingredients:
- 1 can (20 oz) crushed pineapple in juice
- 2 pkg (3 oz) raspberry gelatin
- 1 can (16 oz) whole berry cranberry sauce
- 2/3 cup chopped walnuts (I omitted this)
- 1 chopped apple
Steps:
- Drain pineapple, reserving the juice.
- Add enough boiling water to the juice until you have 2 1/2 cups. Pour over the gelatin in a bowl.
- Stir in the pineapple, cranberry sauce, walnuts and apple.
- Put into mold. You may also put into lined muffin tins. The original recipe fills 24 muffin cups.
- Refrigerate 2 1/2 hours or until firm. I find chilling overnight gives the best results.
- Unmold or remove from tins and serve.
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