1 pkg. cherry Jello
1 c. hot water
1/2 c. cold water
1 can whole berry cranberry sauce
1/4 c. nuts, chopped
1/2 c. celery, cut
1 c. sour cream

Dissolve Jello in hot water. Add cold water. Chill until slightly thickened. Break cranberry sauce with fork. Stir into Jello with celery and nuts. Fold in sour cream. Pour in oiled 1 quart mold and chill until firm. Cut nuts and celery very small.