Drain the canned pineapple, mandarin oranges, and peaches, reserving the juice.

Measure up to 2 cups of the combined fruit juice.

In a bowl, dissolve the Jello gelatin with 2 cups of boiling water.

Add the reserved fruit juice to the dissolved gelatin and mix well.

Pour the gelatin mixture into a mold.

Refrigerate for approximately 1 1/2 hours, or until the Jello is partially set.

Stir in the drained pineapple, mandarin oranges, peaches, green grapes, maraschino cherries, and walnuts (if using).

Refrigerate until the Jello is completely set.

To serve, briefly dip the bottom of the mold in hot water to loosen the salad.

Place a serving plate on top of the mold and invert to release the salad onto the plate.

Serve and enjoy!