1 pkg. orange Jello
1 1/2 c. boiling water
1/2 c. cranberry juice
3 oz. cream cheese
1/2 c. crushed pineapple, drained
1/2 c. celery, chopped fine
1/2 c. whipped cream
1/8 tsp. salt

Dissolve Jello in boiling water. Add cranberry juice. Chill until partially thickened. Mash cheese until soft and fluffy and mix with pineapple. Fold into Jello with celery, cream and salt. Turn into 6 oiled individual molds and chill for several hours or overnight.