1 large pkg. cranberry sugar-free Jell-O or 2 small pkg.
1 small pkg. orange sugar-free Jell-O
3 c. boiling water
1 can whole cranberry sauce
1 (20 oz.) crushed pineapple (in its own juice), drained
1 c. finely chopped pecans
1 c. finely chopped celery

Mix gelatins and water until completely dissolved. Add cranberry sauce and stir until melted. Add drained pineapple, nuts and celery. Pour into 2-quart mold or into individual molds and place in refrigerator until set. Unmold on bed of lettuce leaves and drizzle with the following dressing, if desired.

Dressing:

1 (6 oz.) can frozen orange juice concentrate (not diluted)
1 (8 oz.) c. sour cream

Allow frozen orange juice to partially thaw and mix with sour cream; drizzle over congealed cranberry salad. Garnish with orange tidbits or pineapple chunks as desired.

Note: Good for diabetics.