2 pkgs. raspberry Jello
2 c. boiling water
1 c. pineapple juice
1 can crushed pineapple, drained
1 can cranberry sauce
2/3 c. chopped celery

Dissolve Jello in boiling water. Add 1 cup pineapple juice. Put into refrigerator until it begins to thicken. Add crushed pineapple, drained; cranberry sauce (broken up) and celery. Stir well. Put in glass dish, 8 x 12 x 1 1/2 inches, slightly greased with salad oil. Serves 16.