Step 1

Spray a 9 inch square pan with a non-stick cooking spray.

Step 2

Place the raspberry gelatin in a medium size bowl. Add in 1 cup of boil water and whisk constantly for 2 minutes until the gelatin is completely dissolved. Then stir in 1/2 cup of cold water.

Step 3

Then stir in the crushed pineapple with the juice and the cranberry sauce.

Step 4

Then pour the mixture into the 9 inch pan, cover it with plastic wrap and refrigerate it until it’s firm.

Step 5

Refrigerate for a minimum of 6 hours or up to 3 days before.

Step 6

Serve topped with fresh cranberries and reddi-whip if you prefer and enjoy!