3 (3 oz.) pkgs. raspberry or cherry Jello
1 c. boiling water
2 c. cold water
1 (20 oz.) can Dole crushed pineapple in juice
1 pkg. (env.) Knox gelatin, unflavored
1/2 c. finely chopped celery
1 c. English walnuts, chopped
1 (12 oz.) container Ocean Spray cranberry-orange sauce (CRAN-FRUIT) NOTE: Stocked with canned fruit in stores
Dash salt
1 tbsp. fresh lemon juice

1. Dissolve Jello in boiling water. Add cold water.

2. Drain juice from pineapple (save crushed pineapple for third part). Sprinkle gelatin on juice to soften. Add to Jello mixture. Refrigerate Jello mix to thicken, but not to set.

3. Add crushed pineapple, chopped celery, chopped nuts, cranberry-orange sauce, lemon juice and a dash of salt to thickened Jello mix.

Pour into large pan or mold. Cover with plastic wrap and refrigerate. Better if made 1 or 2 days ahead.