Contributor: Pat Stevens
2002 Cowley Cookbook
1 (3 oz) lemon jello
1 cup boiling water
1 (14 oz) can crushed pineapple, with juice
1 cup whole cranberry sauce
1/2 cup celery, chopped fine
Combine jello and water; stir to dissolve. Add pineapple. Chill until syrupy. Fold in celery and sauce. Pour into bowl or mold and chill.
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