I made this colorful salad for our fellowship at church. I tried to take a picture before the ladies started digging in, but I wasn't fast enough!
This is such a simple dish to prepare, and it adds some festive color to the holiday table. Here's the recipe:
1 can (20 oz.) crushed pineapple, undrained
2 pkg. (4-serving size each) or 1 pkg. (8-serving size) JELLO-brand raspberry flavor gelatin
1 can (16 oz.) whole berry cranberry sauce
1 medium apple, chopped
2/3 cup chopped walnuts
DRAIN pineapple and set aside, reseving the liquid in a measuring cup. Remove 1 Tbsp. of the curshed pineapple and set aside to use for garnish. Add enough cold water to the reserved liquid to measure 3 cups; pour into a large saucepan. Bring to a boil; remove from heat. Add gelatin; stir at least 2 min. until completely dissolved. Add cranberry sauce; stir (gelatin mixture should be thick). Pour into a large serving bowl.
REFRIGERATE 1 - 2 hours or until slightly thickened. It should be the consistency of unbeaten egg whites.
STIR in pineapple, chopped apple, and walnuts; stir gently.
REFRIGERATE 4 hours or until firm. Top with reserved crushed pineapple just before serving.
This recipe calls for raspberry gelatin, and Mr. C does not care for anything raspberry-flavored. However, he tasted the salad and thought it was delicious! I think the cranberries disguised the raspberry flavor quite well.
I hope you have a chance to try out this recipe at one of your Christmas get-togethers! 
