1 (13 1/2 oz.) can crushed pineapple, packed in water
2 (3 oz.) pkgs. raspberry gelatin
3/4 c. cold water
1 (16 oz.) can whole cranberry sauce
1/2 c. chopped celery
1/2 c. chopped pecans
1 pkg. Knox gelatin

Drain pineapple into a measuring cup. Reserve pineapple. Add water to juice to make 1 cup liquid. Bring to a boil in a saucepan, remove from heat, stir in raspberry gelatin. Stir until well dissolved.

Sprinkle 1 package of Knox gelatin over the 3/4 cup of cold water. Mix, add to raspberry gelatin. Chill until it is the consistency of unbeaten egg whites.

In medium bowl, combine cranberry sauce, the drained pineapple and celery. Mix and add to the raspberry gelatin. Mix well and pour into a 9x9 inch square pan. Chill until firm, overnight is best.

Spread Creamy Cheese topping over top of firm gelatin. Sprinkle chopped nuts over topping. Chill. Cut into squares and serve on green lettuce.

CREAMY CHEESE TOPPING:

1 (3 1/2 oz.) pkg. instant vanilla pudding
1/2 c. heavy cream
1 c. milk
1 (3 oz.) pkg. cream cheese, softened at room temperature

Place instant pudding in a small bowl, add milk and heavy cream. Whip. When thick, add cream cheese and blend well. Frost cranberry salad and sprinkle chopped nuts on top. If mixture is too stiff, add additional milk.