

Drain pineapple, reserving juice.
Put the gelatin (just the powder) in a large bowl.
Add enough water to juice to measure 2 cups; pour into saucepan and bring to a boil.
Pour the water into the gelatin mix and stir for 2 minutes until completely dissolved.
Stir in the pineapple, cranberry sauce, nuts, and apples.
Spoon into 24 paper-lined muffin cups.
Refrigerate for 2 hours or until firm.
Remove desserts from liners before serving.