1 can jellied whole cranberry sauce
2 c. boiling water
2 sm. pkgs. raspberry Jello (I use sugar free)
1 c. cold water
1 c. walnuts or pecans (chopped)
1 c. crushed pineapple, drained
1 c. celery, diced

Pour boiling water over Jello and dissolve. Add cranberries and cold water, stirring until berries separate. Cool until almost set. Add rest of ingredients. Refrigerate until firm. Will not freeze.