Here's the recipe:
1 can (20 oz.) crushed pineapple, in juice, undrained
2 pkg. (3 oz. each) raspberry or cherry Jell-O
1 can (16 oz.) whole berry cranberry sauce
2/3 cup chopped walnuts
1 apple, chopped
DRAIN pineapple, reserving juice. Add enough water to reserved juice to measure 2-1/2 cups; pour into saucepan. Bring to boil. Add to dry gelatin mixes in large bowl; stir 2 min. until completely dissolved.
STIR in pineapple, cranberry sauce, nuts and apples. Spoon into 24 paper-lined muffin cups.
REFRIGERATE 2-1/2 hours or until firm. Remove desserts from liners before serving.