Source: Aunt Pittypat's Pantry - Glendale, Arizona

1 (20 ounce) can crushed pineapple
1 large box raspberry gelatin
8 ounces cream cheese, softened
2 tablespoons mayonnaise
1 (16 ounce) can whole berry cranberry sauce
2 cups chopped walnuts
2 cups Cool Whip

Drain pineapple, reserving juice in a measuring cup, and add water to juice to measure 1 cup.

In a saucepan, heat juice to boiling; remove from stove and stir in raspberry gelatin. When gelatin is dissolved, pour into a medium bowl with cream cheese and mayonnaise. Mix until cheese is well incorporated. Add pineapple, cranberry sauce and walnuts, stirring well. Fold in Cool Whip and turn into a 13 x 9-inch pan. Chill in refrigerator until set, about 2 hours.