Cranberry-Pineapple Minis

20 oz can Crushed Pineapple in juice (undrained)
2 -3oz package Jell-O Raspberry Gelatin
1 -16oz can Whole Berry Cranberry Sauce
1 Apple (chopped)
1/3 cup Walnut Pieces (optional)

Drain pineapple, reserving juice. Add water to juice to measure 2 ½ cups; pour into saucepan. Bring to boil. Add to gelatin mixes in large bowl; stir 2 minutes until completely dissolved. Stir in pineapple, cranberry sauce, nuts and apples. Spoon into 24 paper-lined 2 ½ inch muffin cups. Refrigerate 2 ½ hours or until firm. Remove liners and serve.