Festive Pineapple-Cranberry Salad

1 20-oz can crushed pineapple
2 pkg (4-serving size) raspberry jello – regular or sugar-free
1 16-oz can whole-berry cranberry sauce
1 chopped apple
2/3 cup chopped walnuts

Drain pineapple, reserving juice. Remove 1 T pineapple; set aside. Add enough cold water to juice to measure 3 cups; pour into saucepan. Bring to boil; remove from heat. Add jello mixes; stir 2 minutes. Stir in cranberry sauce. Pour into large bowl. Refrigerate 1 ½ hours or until slightly thickened.

Stir in pineapple, apples and walnuts. Refrigerate 4 hours. Garnish with reserved pineapple, slices of apple and some fresh mint, as desired.

14 servings, ½ cup each.