Ingredients
2 packages (3 ounces each) raspberry gelatin3 cups boiling water1 can (14 ounces) whole-berry cranberry sauce2 tablespoons lemon juice1 can (8 ounces) unsweetened crushed pineapple, drained1/2 cup finely chopped celery
Preparation
In a large bowl, dissolve gelatin in boiling water. Stir in cranberry sauce and lemon juice until blended. Chill until partially set.
Stir in pineapple and celery. Pour into a 6-cup ring mold coated with cooking spray. Refrigerate until firm. Unmold onto a serving platter.
