Instructions

• Peel and grate 1 medium apple. Chop 2 bananas. Put the grated apple and chopped bananas in a bowl and toss with 1 teaspoon lemon juice; set aside.
• In a large heatproof bowl, empty 6 ounces Strawberry Jell-O. Pour in 2 cups boiling water and stir until the Jell-O is completely dissolved.
• Add 40 ounces crushed pineapple (undrained) to the dissolved Jell-O and stir to combine, including the pineapple juice.
• Slightly drain the 16-ounce tub sweetened strawberries (reserve no specific amount; just let excess liquid run off) and add the strawberries to the Jell-O mixture. Stir to combine.
• Add the entire 14-ounce can whole cranberry sauce to the mixture. Gently break up the cranberry sauce with a spoon so it is distributed through the mixture.
• Stir the reserved apple-and-banana mixture into the Jell-O and fruit mixture until evenly combined.
• Pour the mixture into the desired serving dish (a 9x13-inch pan works well) and refrigerate for several hours or until firm.
• Serve chilled. Top with whipped cream and chopped pecans or walnuts, if desired.