1 pkg. cranberries
2 c. diced celery
1 c. broken pecans
2 pkgs. cherry Jello (sugar free is okay)
2 c. sugar
2 c. boiling water

TOPPING:

1 pt. whipping cream, whipped
2 eggs
1 tsp. water
2 tsp. vinegar
10 lg. marshmallows (1 1/4 c. mini marshmallows)

Coarsely chop cranberries in blender. Combine Jello, sugar and boiling water. Place mixed cranberries, celery and pecans in 9 x 13 glass pan. Pour Jello mixture over. Refrigerate to set. In saucepan over medium heat, or in double boiler, add vinegar and water to slightly beaten eggs, stirring constantly. When mixture is starting to thicken, add marshmallows; stir until smooth. It may start to lump that's okay. Cool. Fold in whipped cream. Spread cream mixture over set Jello.