Cranberry Salad 

1 8oz. can crushed pineapple 1 large raspberry jello 1 16 oz. can whole cranberry sauce 1 medium apple chopped 1/3 cup chopped walnuts Drain pineapple, reserving liquid. Add enough water to measure 2 cups. Pour into medium saucepan. Bring to boil, remove and add gelatin. Stir 2 minutes. Add cranberry sauce until blended. Refrigerate 1 1/2 hours. Stir in pineapple, apples, and walnuts. Spoon into jello mold. Refrigerate at least 4 hours. Dressing: 8 oz. cream cheese 8 oz. sour cream 1/4 cup sugar 1 tsp. vanilla Recipe Submitted by:Shelley Gavett, Orono