1 can (20 oz.) crushed pineapple, in juice
2 packages (3 oz.) each raspberry flavored gelatin (I used strawberry)
1 can (16 oz.) whole berry cranberry sauce
2/3 cup walnut pieces
1 apple, chopped (I used granny smith)
Drain pineapple, reserving juice. Add enough water to juice to measure 2 and a half cups; pour into saucepan. Bring to a boil. Pour over gelatin mixes in a large bowl; stir two minutes until completely dissolved.
Stir in pineapple, cranberry sauce, walnuts and apple. Spoon into 24 paper lined muffin/cupcake tins.
Refrigerate 2 and a half hours or until firm. Remove liners. Makes 24 servings.
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