1 tbsp. gelatin
1/4 c. cold water
1 (8 oz.) can crushed pineapple
1/4 c. lemon juice
1 can jellied cranberry sauce
1 c. chopped celery
1/2 c. chopped walnuts

Soften gelatin in cold water. Heat pineapple and its juice until hot. Add gelatin. Stir to dissolve. Add lemon juice and cranberry sauce. Beat until smooth.

Chill until partially set. Add celery and nuts and stir. Chill in a 9x9 inch pan until firm. Serve on lettuce with cole slaw dressing.

Note: This salad may be molded if desired.