2 pkg. raspberry Jello
2 c. hot water
2 c. fruit juice (pineapple and cranberry)
1 qt. cooked cranberry sauce, drained
1 can crushed pineapple or sm. chunks
1 c. celery, cut fine
1 c. walnuts, cut fine (may be added or put on top)

Dissolve Jello in hot water and fruit juices. When partially set, stir in cranberry sauce and other ingredients. Pour into large mold or individual small molds. Chill until firm. Serves 8-10.