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Festive Pineapple-Cranberry Salad

1 (8.25-ounce) can Dole Crushed Pineapple, undrained
2 (3.25-ounce each) packages or 1 (6-ounce) package JELL-O Brand Raspberry Flavor Gelatin
1 (16-ounce) can whole berry cranberry sauce
1 medium Dole Apple, cored, chopped
1/3 cup chopped Planters Walnuts

1. Drain pineapple, reserving liquid. Add enough cold water to reserved liquid to measure 2 cups; pour into medium saucepan. Bring to boil; remove from heat.
2. Add dry gelatin mix; stir at least 2 minutes until completely dissolved. Add cranberry sauce; stir until well blended. (Note: Due to the presence of whole berries in the cranberry sauce, the gelatin mixture will not be smooth.)
3. Refrigerate 1 1/2 hours or until thickened. (Spoon drawn through leaves a definite impression.)
   Stir in pineapple, apple and walnuts until well blended. Spoon into 6-cup mold sprayed with cooking spray.
4. Refrigerate 4 hours or until firm. Unmold onto serving plate. Store leftover gelatin in refrigerator.

Makes 10 servings.

Nutrition: (per serving)
Calories 180
Total fat 2.5g
Saturated fat 0g
Cholesterol 0mg
Sodium 85mg
Carbohydrate 40g
Dietary fiber 1g
Sugars 39g
Protein 2g
Vitamin A 0%DV
Vitamin C 4%DV
Calcium 0%DV
Iron 0%

Recipe and photograph provided courtesy of Kraft Food, Inc.