6 oz Package raspberry gelatin
2 c  Boiling water
16 oz Can jellied cranberry sauce
8 3/4 oz Can crushed pineapple
3/4 c  Fresh orange juice
1 tb Fresh lemon juice
1/2 c  Chopped walnuts

Disolve gelatin in boiling water. Break up and stir in cranberry sauce,
undrained pineapple, orange juice, lemon juice, and nuts. Pour into a
shallow caserole dish. Chill until firm. Cut into squares and serve on
lettuce leaves with salad dressing. From “Make It Better with CRANBERRIES”
Cape Cod Cranberry Growers Association, Founded 1888 P.O. Box 270 Carver,
MA 02330