1 pkg. (6 oz.) cherry or raspberry Jello
1 lg. can whole cranberry sauce
1 lg. can crushed pineapple
3 c. water, including juice from pineapple
1 c. chopped pecans
1 c. celery can be added if desired

Drain pineapple. Mix Jello in 2 cup boiling water. Add enough water to pineapple juice to make 1 cup. Mix all ingredients together. Pour into oiled mold or dish to congeal.