8 oz. crushed pineapple in own juice
3 oz. box raspberry Jello
1 (16 oz.) can whole cranberry sauce
1/4 c. chopped celery
1/4 c. chopped nuts

Drain pineapple. Save juice, adding enough water to make 1 1/4 cups of liquid. Remove from heat; stir in gelatin until dissolved. Break up cranberry sauce with a fork; stir into gelatin mixture. Cool until mixture begins to thicken. Stir in crushed pineapple, celery, and nuts. Pour into mold. Chill and set. Makes 8 servings.