Ingredients
1 teaspoon unflavored gelatin1 tablespoon cold water2 packages (3 ounces each) cherry gelatin2 cups boiling water1 can (14 ounces) whole-berry cranberry sauce1 can (8 ounces) crushed pineapple, drained1/4 cup chopped celery
Preparation
In a bowl, combine unflavored gelatin and cold water; let stand for 1 minute. Add cherry gelatin and boiling water; stir until dissolved. Stir in the cranberry sauce, pineapple and celery.
Pour into a 6-cup mold coated with cooking spray. Refrigerate until set. Unmold onto a serving plate.
