2/3 c. sugar or 18 pkgs. sugar substitute
1 c. chopped fresh cranberries
1 c. diced celery
1/2 c. chopped nuts
1 tbsp. lemon juice
1 c. drained, crushed pineapple
1 (3 oz.) pkg. cherry Jello
1 c. hot water
1 c. pineapple juice

Dissolve cherry Jello in hot water. Add remaining ingredients. Pour into mold and refrigerate until firm.