Raspberry Cranberry Jello Salad (Donna)

1 (6 oz package) raspberry jello
1 1/2 cups of boiling water
2 Tbs. orange rind grated
1 (16 oz) can jellied cranberry sauce
1 (8oz) can crushed pineapple, drained
1 cup diced celery
1 package instant lemon pudding
2 cups milk
1 (8oz) cool whip
1 cup walnuts or pecans chopped
Dissolve jello in water, add rind and cranberry sauce and
chill until thick. Stir in pineapple and celery. Pour
into a 9x13 pan and let it set. Prepare pudding as package directs.
Spread on jello and refrigerate. Before serving spread with
Cool whip and sprinkle with nuts.

Cranberry Sauce (Joycelyn)

10 oz. fresh cranberries chopped in food processor
20 oz. can crushed pineapple
1/3 cup agave (sweetener)or sugar
Drain liquid from pineapple(is should be about 1 cup...add water if necessary to make it 1 cup). Place pineapple juice and agave in sauce pan and bring to a boil.
Add chopped cranberries to hot pineapple mixture and cook for about 10 minutes. Add drained crushed pineapple to pan and cook another 1-2 minutes.
Chill in refrigerator. Serve cold.