Cranberry-Pineapple Jello

1 can (20 oz.) Crushed Pineapple, in juice, undrained
2 pkg. (3 oz. each) JELL-O Raspberry Flavor Gelatin
1 can (16 oz.) whole berry cranberry sauce
2/3 cup Walnut Pieces
1 Apple, chopped

DRAIN pineapple, reserving juice. Add enough water to juice to measure 2-1/2 cups; pour into saucepan. Bring to boil. Add to dry gelatin mixes in large bowl; stir 2 min. until completely dissolved.

STIR in remaining ingredients; spoon into 24 paper-lined muffin cups.

REFRIGERATE 2-1/2 hours or until firm. Remove liners before serving.

Note: I didn't do the muffin thing. I just put it in a 9 X 13 pan.

Applesauce Jello

2 packages (3 oz each) raspberry gelatin or favorite flavor
2 cups boiling water
1 cup cold water

23 ounces unsweetened applesauce

Dissolve gelatin in boiling water. Stir in cold water and applesauce. Pour into a 9 x 13 pan that has been lightly sprayed with nonstick cooking spray. Refrigerate for 8 hours or overnight.