20 oz. can crushed pineapple
1 pkg. cherry Jello
1/4 c. sugar
1 tbsp. lemon juice
1 c. cranberry-orange relish
1 c. chopped celery
1/4 c. broken nuts (walnuts or pecans)

Drain pineapple; reserve syrup. Add enough water to syrup to make 2 cups. Combine Jello, sugar, and liquid in pan over medium heat. Stir constantly until Jello and sugar dissolve. Remove from heat. Add lemon juice. Chill until partially set. Fold in pineapple, relish, celery, and nuts. Chill until firm.