To start, prepare the jello mixture
5 Cups water
(4) 3 oz. packages raspberry jello
Boil the water, empty the jello powders into a large mixing bowl
Pour the boiling water over the jello mixture
While the mixture is hot, pour in
(2) 14 oz. cans whole berry cranberry sauce
(you can use jellied if preferred)
Along with
The juice from a 20 oz can of crushed pineapple
Whisk until the cranberry sauce is melted and fully mixed in
Pour into a 10 inch trifle bowl, oiled bundt pan or jello mold, then drop in
2 Cups frozen berries of your choice
20 oz. can crushed pineapple
Cool in the fridge until the jello is slightly set
(about an hour)
Stir to distribute the fruit bits and add
1/2 Cup finely chopped nuts if desired
Return to fridge until set
(about 3 hours)