Cranberry Gelatin Salad II

Ingredients

• 1 (6 oz) package strawberry gelatin
• 1 cup boiling water
• 1 (20 oz) can crushed pineapple, undrained
• 1 (14 oz) can jellied cranberry sauce
• 1/2 cup chopped walnuts
• 1/2 cup diced celery

Directions

1. In a large bowl, dissolve the gelatin in the boiling water.
2. Stir in the crushed pineapple, cranberry sauce, walnuts, and celery.
3. Pour the mixture into a 9x13 inch baking dish, and refrigerate until firm, about 4 hours.

Interesting Facts

• This salad is a great way to use up the last bit of cranberry sauce from the holidays!
• You can use fresh cranberries instead of canned cranberry sauce for a tart and tangy twist.
• Gelatin salads can be prepared ahead of time and stored in the refrigerator for up to 5 days.