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Cranberry-Pineapple Minis
20-oz can crushed pineapple, un-drained
2 3-oz pkg raspberry-flavored gelatin
16-oz can whole berry cranberry sauce
2/3 cup chopped walnuts
Drain pineapple reserving juice. Add enough water to reserved juice to measure 2.5 cups. Pour into a small sauce pan.Bring to boil. Pour gelatin mixes into large bowl and add hot liquid. Stir 2 min or until completely dissolved.
Stir in remaining ingredients.Spoon into 23 paper-lined muffin cups.
Refrigerate 2.5 hr or until firm. Remove desserts from liners before serving.
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