Cranberry Salad

Cranberry Salad:

1 pound cranberries, ground (i.e. in food processor)

1 (15 oz) can crushed pineapple, drained (reserve juice)

1 heaping cup Splenda

Mix cranberries, pineapple, and Splenda and let stand.

1 package raspberry sugar-free jell-O

1 package orange sugar-free jell-O

1/2 cup Splenda

1 cup boiling water

2 cups cold water

In large mixing bowl, mix 2 packages of jell-O with 1/2 cup Splenda, add juice from pineapple, dissolve with 1 cup boiling water. Sri and mix well. Add 2 cups cold water. Chill for an hour. Add cranberry/pineapple mixture. Put in mold or serving dish. Chill until firm.