Jean Pierce'S Cranberry Salad - cooking recipe

Ingredients

2 small pkg. orange jello
1 1/2 c. boiling water
1 can cranberry sauce (not whole)
1 small can (8 1/2 oz.) crushed pineapple
1/2 c. chopped celery (rather fine)
1/2 c. chopped nuts

Preparation

Mix jello with boiling water.
Whip or beat can of cranberry sauce and add to jello mixture.
Let cool.
Add pineapple, celery and nuts. Pour into 9 x 13-inch dish or square 9 x 9-inch dish. Refrigerate.
Keeps well.