1 lg. box cherry Jello
2 c. hot water
2 lg. cans whole cranberries
1 lg. can crushed pineapple
1 c. celery, chopped

Dissolve Jello in hot water. Add the whole cranberry sauce. Stir until well mixed. Add the crushed pineapple (do not drain) then add 1 cup chopped celery. Set until firm. Serves approximately 15.