1 (3 oz.) pkg. raspberry Jello
1 (3 oz.) pkg. lemon Jello
3 1/2 c. hot water
2 c. cranberries, ground
3/4 c. crushed pineapple, undrained
1 1/2 c. sugar
2 c. celery, chopped fine
1 2/3 c. white grapes, cut in pieces
1 c. nuts, chopped

Dissolve the raspberry and lemon Jello in the hot water. Chill until it thickens, then add all of the rest ingredients. Chill until it sets. Makes a 9 x 13 inch pan.