2 (3 oz.) pkgs. cherry gelatin
1 tsp. unflavored gelatin
2 c. boiling water
1 (16 oz.) can whole-berry cranberry sauce
1 (7 oz.) can crushed pineapple
1/4 c. chopped celery
Fresh cranberries for garnish (opt.)
Mayonnaise

Dissolve cherry and unflavored gelatins completely in boiling water. Let cool slightly, then stir in cranberry sauce, drained pineapple and celery. Pour into a glass serving bowl or 6 cup mold that first has been rinsed under cold water and chill until firm.

At serving time, dip mold briefly in a pan of hot water to loosen and unmold onto chilled plate. Garnish with fresh cranberries, if desired. Top each portion with a small dollop of mayonnaise. Serves 8 to 10.