1 lg. family size pkg. raspberry Jello
1 3/4 c. hot water
1 can whole cranberry sauce
1 chopped apple
1 c. chopped celery
1/2 c. chopped pecans

Dissolve Jello in hot water. Add cranberry sauce and stir until smooth. Cool until slightly thickened, then fold in celery, apples and pecans. Store in refrigerator.