Drain pineapple, reserving juice in 1-qt. liquid measuring cup.  Add enough cold water to reserved juice to measure 3 cups;  microwave until it comes to boil. Add gelatin; stir at least 2 min. until completely dissolved.

Add cranberry sauce; stir until well blended. (Note: Due to the presence of whole berries in the cranberry sauce, the gelatin mixture will not be smooth.)

Pour into large bowl (I use a trifle bowl, but a 9 x 13 would work too). Refrigerate 1-1/2 hours or until slightly thickened (consistency of unbeaten egg whites.)

Stir in remaining drained pineapple and chopped apple; stir gently until well blended.

Refrigerate 4 hours or until firm. Top with sweetened whipped cream just before serving. Store leftover gelatin in refrigerator.