1 package raspberry jello (3 oz)
1 cup boiling water
8 ounces canned crushed pineapple
1/4 cup lemon juice
1 teaspoon lemon zest
16 ounces can whole cranberry sauce
1 cup raspberries, fresh or frozen
1/2 cup chopped walnuts
12 cranberries, for garnish
1 lemon, sliced for garnish
Servings: 12
1. Dissolve jello in boiling water in medium bowl. Stir to dissolve.

2. Drain pineapple, reserving juice, and set fruit aside.

3. Stir pineapple juice, lemon juice, and lemon zest into jello mixture. Chill until just set (about one hour).

4. Stir in Cranberry sauce, raspberries, crushed pineapple, and walnuts. Pour into 4 1/2 cup ring mold sprayed with vegetable oil or lightly greased. Chill at least 4 hours or over night. Unmold and garnish edges of salad with lemon slices alternating fresh cranberries.