1-Start: Toasting the walnuts in a medium nonstick skillet over medium heat, stirring once a minute until they turn browned and aromatic, which takes about 5 minutes, then remove from heat and let them cool. This adds a nutty crunch that enhances the overall texture.

2-Prepare the gelatin mixture: Add 1 cup boiling water to a large measuring cup and stir in the 6 ounces of raspberry gelatin constantly for about 2 minutes until it’s fully dissolved. Then, mix in 3/4 cup cold water and 1/4 cup freshly squeezed orange juice to create the base.

3-Mix the fruit and gelatin: In a large mixing bowl, combine the undrained 20-ounce can of crushed pineapple and the 14-ounce can of whole berry cranberry sauce before pouring the gelatin mixture over it and gently stirring everything together.

4-Add walnuts and refrigerate: Once combined, add the cooled walnuts and mix well, then pour the mixture into a glass bowl or dish that holds about 5 cups. Cover with plastic wrap and refrigerate for at least 6 hours or overnight until it sets firmly.

5-Serve and garnish: Before serving, garnish with whipped cream, orange zest, and fresh cranberries as desired, and remember to store any leftovers in the refrigerator.