1 lg. pkg. of Jello, raspberry or cherry
2 c. boiling water
1 lg. can cranberry sauce
1 c. chopped celery
1 (13 oz.) can crushed pineapple, drained
1 c. coarsely chopped walnuts
Lettuce
Sour cream

Dissolve cranberry sauce and Jello with boiling water in large bowl and let set. Add: Celery, pineapple, and nuts. Mix well. Pour into 2 quart Pyrex dish and let set gain.

To serve: Cut into squares and serve on top of lettuce leaf with spoonful of sour cream on top of gelatin. Serves 10.