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Fresh Cranberry Jello Mold

2 sm. boxes sugar, free cherry or raspberry Jello
1 pkg. unflavored gelatin
3-1/2 c. boiling water
1 c. crushed pineapple, drained
2 c. whole fresh cranberries, chopped

Place all gelatins in mixing bowl and add boiling water. Stir until dissolved. Chill until thickened. Add pineapple and cranberries. Pour into Jello mold which has been sprayed with non stick cooking spray. Chill until firm. This low calorie recipe is a wonderful alternative to canned cranberry sauce.