1 (8.5oz) can crushed pineapple 1 (1 lb) can whole cranberry sauce 1 (6oz) pkg raspberry jello 1 (8oz) cream cheese, room temp 2 T salad dressing 5 oz cool whip (1/2 of container) 1/2 c chopped nuts 1 apple, peeled and chopped

Drain pineapple, reserving liquid. Add water to make 2 cups. Bring to a boil and dissolve jello in liquid. Chill until partially set. Beat softened cream cheese and salad dressing together until fluffy. Gradually beat in jello and fold mixture into cool whip. Add drained pineapple, nuts and apple. Mix well.