Cranberry-Nut Mold
Barbara Holden

2 small or 1 large pkg. strawberry jello
1 lb. can crushed pineapple
1 lb. can whole cranberry sauce

Reserve juice from drained pineapple. To the juice add enough cold water to make 2 1/2 c. liquid.
Dissolve gelatin in 1 c. boiling water; mix thoroughly until dissolved. Add 2 1/2 c. liquid immediately, then remaining ingredients, mixing well.
Pour into lightly greased 1 1/2 quart mold or bundt pan. Chill until firm. (May be halved.)