6 oz. pkg. raspberry gelatin
2 c. boiling water
1 (16 oz.) can whole cranberry sauce
1 c. (8 oz. pkg.) sour cream
1/2 c. chopped nuts
1/2 c. chopped celery

Dissolve raspberry gelatin on water. Add cranberry sauce and combine thoroughly. Refrigerate until partially congealed. Beat in sour cream. Fold in, at last, nuts and celery. Refrigerate until completely set.