1 (3 oz.) pkg. cherry gelatin
1 c. hot water
1 can (16 oz.) "whole berry" cranberry sauce
1/2 c. diced celery
1/2 c. chopped walnuts
1 c. sour cream, softened

Dissolve gelatin in 1 cup hot water. Chill until slightly thickened. Break up cranberry sauce with fork. Stir cranberry sauce, diced celery, walnuts into gelatin. Fold in the sour cream. Pour into 1 quart mold that has been sprayed with Pam. Chill until firm. Can be made day before. Serves 6.

Note: Serve with cranberry sauce if you wish, of: 1 c. mayonnaise, 1 tbsp. lemon juice, whipped together.