Boil Water: In a medium heatproof bowl, pour 2 cups of boiling water.
Add Jello: Add the raspberry or cranberry-flavored Jello to the boiling water and stir for about 2 minutes, or until completely dissolved.
2. Mix in the Fruit
Add Reserved Pineapple Juice: Measure out 1/2 cup of the reserved pineapple juice and add enough cold water to make 1 cup total. Stir it into the dissolved Jello mixture.
Add Cranberry Sauce: Stir in the whole berry cranberry sauce until well combined.
Add Fruit: Add the drained crushed pineapple, chopped apple, and chopped nuts (if using). Mix everything together until evenly distributed.
3. Chill and Set
Pour into Mold or Dish: Pour the mixture into a 9×13-inch dish or a Jello mold.
Refrigerate: Place in the refrigerator and chill for at least 4 hours or until the Jello is fully set.
4. Serve
Unmold or Serve from Dish: If using a mold, carefully loosen the edges and invert the Jello onto a serving platter. Otherwise, serve directly from the dish.
Garnish (Optional): Garnish with additional chopped nuts or a dollop of whipped cream if desired.
Cooking Notes
Apple Texture: For the best texture, use crisp apples such as Granny Smith, Honeycrisp, or Gala. They add a wonderful crunch to the salad.
Reserved Juice: Using the reserved pineapple juice adds a boost of flavor to the Jello mixture. Make sure to use it for extra fruity taste.
Variations
Orange Cranberry Jello Salad: Substitute raspberry or cranberry-flavored Jello with orange-flavored Jello and add a teaspoon of orange zest for a citrusy twist.
Marshmallow Topping: Fold in 1 cup of mini marshmallows for a sweeter touch and more fun texture.
Creamy Topping: Spread a thin layer of sweetened cream cheese or sour cream on top of the Jello salad for a creamy contrast.