1 (6 oz.) pkg. raspberry or wild strawberry Jello
1 c. boiling water
2 c. cold water (may use drained, crushed pineapple juice)
1 (1 lb. 4 oz.) can whole cranberry sauce
1 heaping c. diced celery
1 sm. can drained, crushed pineapple
1/2 c. chopped walnuts

Mix Jello with boiling water. Then add the rest and refrigerate until set.