Step 1

Heat a medium nonstick skillet over medium heat. Add the chopped walnuts and toast them while stirring once a minute (to prevent burning) until they are browned and aromatic (about 5 minutes). Once they are toasted, remove them from the heat and transfer them to a separate dish to allow them to cool.

Step 2

Add the boiling water to a large liquid measuring cup. Pour in the Jell-O and stir constantly for about 2 minutes (to dissolve the Jell-O). Once the granules are dissolved completely*, stir in the cold water and the orange juice.

Step 3

To a large mixing bowl, add the undrained crushed pineapple and the cranberry sauce. Pour in the Jell-O and gently stir again. Add in the cooled walnuts, and stir to mix everything together.

Step 4

Choose a dish that is large enough to hold 5 cups (I prefer using a glass bowl because it’s firm enough and it allows you to see the pretty colors in this Jell-O salad). Pour the Jell-O mixture into the dish. Cover with cling wrap, and let it set in the refrigerator for at least 6 hours (it’s best if it can set overnight).

Step 5

Once it has set, garnish the cranberry Jell-O salad with dollops of whipped cream, a little orange zest, and fresh cranberries. Store it in the fridge until you’re ready to serve it.