1 (3 oz.) pkg. cherry Jello
1 c. boiling water
3/4 c. canned pineapple juice
1 c. diced apples or celery
1 (8 oz.) can whole berry cranberry sauce
1/3 c. coarsely chopped nuts

Dissolve gelatin in boiling water. Add pineapple juice and cranberries. Chill until slightly thickened. Stir in remaining ingredients. Pour into 4 cup mold.

NOTE: If recipe is doubled, use only 1 cup pineapple juice.