1-Toast the 1 cup finely chopped walnuts in a medium nonstick skillet over medium heat for about 5 minutes, stirring occasionally until browned and aromatic. Remove and let them cool completely.

2-In a large liquid measuring cup, combine the 1 cup boiling water and 6 ounces raspberry-flavored gelatin dessert mix. Stir constantly for about 2 minutes until it’s fully dissolved.

3-Add the 3/4 cup cold water and 1/4 cup freshly squeezed orange juice to the gelatin mixture, stirring well to combine.

4-In a large mixing bowl, mix the 1 (20 ounce) can crushed pineapple (undrained) and the 1 (14 ounce) can whole berry cranberry sauce until blended.

5-Pour the gelatin mixture over the fruit mixture in the bowl and gently stir to combine everything.

6-Mix in the cooled, toasted walnuts and stir again for even distribution.

7-Pour the entire mixture into a glass bowl or dish that holds about 5 cups. Cover with plastic wrap and refrigerate for at least 6 hours, or overnight, until fully set.

8-Before serving, add optional garnishes like whipped cream, orange zest, and fresh cranberries for extra appeal.