Ingredients

Small Mold - serves up to 8               Large Mold- serves many

Make this in a loaf pan                            Make this in a large mold

2  packages orange jello                        6  packages orange jello

1 ½ cup boiling water                               4 ½ cups boiling water

2 teaspoons grated orange rind             6 teaspoons grated orange rind

1 16-oz. can jellied Cranberry Sauce    3 16-oz. cans jellied Cranberry

1 8 3/4-oz. can crushed pineapple,      3 8 ¾ cans crushed pineapple,

drained                                                     drained

½ cup diced celery (small dice)             1 ½ cups diced celery (small dice)

½ cup chopped walnuts (or pecans)     1½ cups chopped walnuts/pecans

Preparation

  1. Dissolve the Jello in boiling water.
  2. Add orange rind and cranberry sauce and melt into Jello mixture (use a potato masher).
  3. Chill until thickened but not hard.
  4. Stir in drained pineapple, celery, and nuts.
  5. Pour into mold and refrigerate to harden. This can be made up to 2 days in advance!