1 sm. pkg. raspberry Jello
1 1/2 c. boiling water
1 can cranberry sauce
1 (8 oz.) can drained crushed pineapple
1/2 c. chopped celery
1 c. chopped nuts (pecans)
3 oz. Philadelphia cream cheese

Combine 1 small package raspberry Jello and 1 1/2 cups boiling water; mix; set in refrigerator. Soften cream cheese and add cranberry sauce, pineapple, celery and nuts. Fold into almost set Jello and chill overnight.