3 (8 1/4 oz.) cans crushed pineapple
1 lb. fresh cranberries
1 c. sugar
1 (6 oz.) pkg. orange flavored gelatin
1 1/4 c. boiling water
1 1/2 c. celery, chopped
3/4 c. walnuts or pecans, chopped
1/2 c. mayonnaise
Lettuce

Drain pineapple, reserving syrup. Place cranberries and syrup in blender container and run on high until cranberries are liquified. Pour into mixing bowl. Stir in sugar and let stand 10 minutes. Dissolve gelatin in boiling water, stirring occasionally; add to cranberries, mixing well. Fold in celery, walnuts, mayonnaise and pineapple. Pour into 10 cup mold. Chill until firm. Unmold on lettuce-lined plate.

SALAD DRESSING:

1 1/4 c. mayonnaise
3/4 c. dairy sour cream

Combine mayonnaise and sour cream; chill. Serve with cranberry pineapple mold. Makes 12 servings.