2 pkgs. lemon Jello
3 c. hot liquid (water & pineapple juice)
1/4 c. sugar
1 c. crushed pineapple, drained
1 1/2 c. celery, chopped fine
1/2 c. nuts, chopped fine
1 bag uncooked cranberries, ground or chopped fine

Heat liquid drained from pineapple with enough water to make 3 cups liquid. When hot, pour over lemon Jello, add sugar and stir until thoroughly dissolved. Let cool slightly and then fold in other ingredients. Pour into Jello molds or a large shallow pan. Chill until firm. To serve, unmold Jello cups or cut Jello into squares. Serve on lettuce. Thinned mayonnaise or whipped cream for the top, if desired.