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 mins until completely dissolved.
Stir in pineapple, cranberry sauce, nuts and apples. Spoon into 24 paper-lined muffin cups.
Refrigerate 2 ½ hours or until firm. Remove liners.
Originally Submitted
2/27/2010
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