1 pkg. (6 oz.) raspberry Jello
2 c. boiling water
1 c. cold water
2 tbsp. lemon juice
1 can (1 lb.) whole cranberry sauce
1 c. diced celery
1/2 c. chopped pecans

Dissolve gelatin in boiling water. Add cold water and lemon juice. Chill until slightly thickened. Stir in cranberry sauce, celery and pecans. Pour into 2 quart mold. Chill until firm. Unmold onto lettuce leave. Serves 6 to 8.