Instructions

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.