2 (6 oz.) boxes Jello (cherry)
3 c. boiling water
16 oz. cranberry sauce
2 sm. cans crushed pineapple
1 c. apple, chopped real fine
1 c. celery, chopped real fine
1 c. walnuts, chopped real fine

Dissolve Jello in water. Heat cranberry sauce until syrupy. Mix Jello and cranberry sauce together. Add pineapple (with juice); let stand in refrigerator until real thick, 1/2 jelled. Add the remaining ingredients; mix well. Put in refrigerator until jelled.