- 1 can Crushed Pineapple (drain)
- 1 can Whole Berry Cranberry Sauce
- 1 package Cherry Jello
- 1 package Raspberry Jello
- 2 cups hot boiling water (less if you drain pineapple juice and use instead)
- Pour boiling water over jello & whisk
- Drain juice out of Pineapple (if you didn’t add it to make 2 cups of water) and pour into bowl with jello and whisk.
- Add cranberries and stir.
- Spray Pam on glass cake pan, pour mixture in and put in fridge for 3 hours (overnight is best).