DRAIN pineapple, reserving juice. Add water to juice to measure 2-1/2 cups; pour into saucepan. Bring to boil. Add to jelly powder in large bowl; stir 2 min. until completely dissolved.
STIR in pineapple, cranberry sauce, walnuts and apples. Spoon into 24 paper-lined muffin cups.
REFRIGERATE 2-1/2 hours or until firm. Remove liners.
