- 1 package cherry jello
- 1 package raspberry jello
- 1 can crushed pineapple
- 1 can whole berry cranberry sauce
- 2 cups of boiling water
- Boil water and mix jello with a whisk … let cool for ten minutes.
Drain juice out of pineapple and mix with jello.
Add cranberry sauce and stir.
Spray bottom of glass cake pan with Pam and pour mixture in.
Needs at least 4 hours to cool before serving…. I would recommend making it the night before.