Raspberry Cranberry Jello Salad

Steps

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1. 1
   Finely chop the pineapple slices and set the juice aside. Place the cranberry sauce in a small bowl and stir with a fork to loosen it up evenly.
   ≈0:49
2. 2
   Pour the jello powder from all four packages into a large glass mixing bowl. Pour in the boiling water and stir continuously for about 2 minutes until completely dissolved. Add the reserved pineapple juice and stir to combine, then mix in the cranberry sauce until well blended.
   ≈1:15
3. 3
   Let the mixture sit at room temperature for 30 minutes, stirring occasionally. Then refrigerate for 2 hours, stirring every 30 minutes.
   ≈3:39
4. 4
   Remove from the refrigerator and fold in the chopped walnuts and finely diced pineapple, mixing thoroughly until evenly distributed throughout the jello mixture.
   ≈4:31
5. 5
   Lightly coat a 10-cup bundt pan with cooking spray. Pour the jello mixture into the prepared pan and smooth the top with the back of a spoon. Cover with aluminum foil and refrigerate overnight until completely firm.
   ≈5:15
6. 6
   Invert the bundt pan onto a serving platter. If needed, run a thin plastic spatula around the edges or apply slight water to help release. Garnish with whipped cream and fresh raspberries, optionally adding mint leaves for visual appeal.
   ≈6:38