1 (6 oz.) pkg. raspberry Jello
3 c. boiling water
1 pkg. frozen cranberry-orange relish
1 sm. can crushed pineapple
2 c. celery, chopped fine
3/4 c. chopped nut meats

Prepare Jello as directed. Cool by adding frozen relish. Add other ingredients. Pour into molds or rectangular pans, approximately 9 x 11 inch or 9 x 12 inch. Refrigerate. Cut into squares.