2 sm. pkgs. cherry Jello
1 c. hot water
1 c. pineapple juice
1 lg. can crushed pineapple
2 c. chopped celery
2 c. chopped pecans
2 cans whole cranberry sauce

Drain pineapple and reserve 1 cup juice. Mix Jello and hot water. Add pineapple juice. Mix all ingredients together. Put in rectangular Pyrex and refrigerate to congeal.