1 can (20 oz.) Crushed pineapple in juice, undrained
2 pkg. (3 oz. each) Raspberry Jell-o
1 can (16 oz.) whole berry cranberry sauce
2/3 cup walnut pieces
1 apple, chopped
Drain pineapple, reserving juice. Add water to juice to measure 2 1/2 cups; pour into suacepan. Bring to a boil. Add to gelatin mixes in large bowl; stir 2 minutes until completely dissolved.
Stir in pineapple, cranberry sauce, nuts and apples. Spoon into 24 paper lined 2 1/2-inch muffin cups.
Refrigerate 3 hours or until firm. Remove liners.
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