1 lg. box cherry Jello
1 (12 oz.) cran-orange relish
1 tbsp. lemon juice
1 c. diced celery
1 lg. (20 oz.) crushed pineapple, drained & save the juice
1/2 c. chopped nuts

Dissolve Jello in 2 cups boiling water. Add lemon juice and 1 cup pineapple juice. Chill until slightly thickened. Add celery, relish, pineapple and nuts. Chill until firm. 15 servings. Use a 13 x 9 inch pan.