2 (1 lb. each) cans jellied whole cranberry sauce
1 c. hot water
2 (3 oz.) pkg. or 1 (6 oz.) pkg. raspberry Jello
2 c. cold water
1 c. chopped walnuts or pecans
1 c. pineapple tidbits, drained
1 c. diced celery

Crush cranberry sauce with fork. Pour hot water over gelatin, stir to dissolve. Add cold water and cranberry sauce. Chill until mixture begins to thicken. Fold in nuts, pineapple and celery. Turn into lightly greased and chilled 2 1/2 quart ring mold or clear glass dish. Chill until firm.

Serves 12.