1 (8 1/4 oz.) can crushed pineapple
1 (3 oz.) pkg. raspberry Jello
1 (16 oz.) can whole cranberry sauce
1 tsp. grated orange peel (opt.)
1 (11 oz.) can mandarin orange sections, drained
1 c. Cool Whip or whipped cream
1 c. chopped celery
1/2 c. chopped walnuts

Drain pineapple, reserving syrup. Add enough boiling water to make 1 cup. Dissolve gelatin in hot liquid. Stir in cranberry sauce and orange peel. Chill until partially set. Fold in mandarin oranges and pineapple. Fold Cool Whip into fruit mixture. Pour into 6 cup mold, chill until set. Unmold, garnish with green grapes and cranberries, rolled in whipped egg white and lime and raspberry Jello. Makes 8 to 10 servings.