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| 1 | Pkg (3 oz) raspberry jello |
| 1 Tasse | water boiling |
| 1 Dose | (8 oz) crushed pineapple |
| 1/4 Tasse | lemon juice |
| 1 Teelöffel | Lemon zest |
| 1 Dose | (16 oz) whole cranberry sauce |
| 1 Tasse | Raspberries fresh or frozen |
| 1/2 Tasse | walnuts chopped |
| 12 | Cranberries for garnish |
| 1 | Lemon; sliced for garnish |
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Dissolve jello in boiling water in medium bowl. Stir to dissolve. Drain pineapple, reserving juice, and set fruit aside. Stir pineapple juice,
lemon juice, and lemon zest into jello mixture. Chill 'til just set (about one hour) Stir in Cranberry sauce, raspberries, crushed pineapple, and
walnuts. Pour into 4 1/2 C. ring mold sprayed with vegatable oil or
lightly
greased. Chill at least 4 hours or over night. Unmold and garnish edges of salad with lemon slices alternating fresh cranberries.
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