2 pkgs. raspberry Jello (sm. boxes)
1 can (whole) cranberry sauce
8 oz. cream cheese (room temperature)
1 lg. can crushed pineapple
2 c. hot water
1 or 2 c. celery (diced)
1 c. mayonnaise
1 c. chopped pecans

Dissolve Jello in hot water. Chill until syrupy. Mix all ingredients. Add to Jello. Mix well. Refrigerate until served. Serves 12 to 16.