Finely chop celery. Set aside.
Finely chop walnuts. Set aside.
Gather jello and gelatin.
Measure 1 cup of pineapple juice. (I drain can of crushed pineapple and use the liquid for this step.)
Add pineapple syrup.
Add lemon jello, a little bit at a time, always stirring after it enters the liquid. Continue until all lemon jello has been added.
Add 1 tsp granulated gelatin.
Pour into a loaf pan or small casserole dish. Place in fridge until partially set (about 30-35 minutes).
Gather remaining ingredients and a medium sized bowl.
Add all ingredients to the bowl and stir well.
Add mixture to jello and stir well. Place back in the fridge until jello is firm.
Serve and enjoy!
- 1.0 Pkg. lemon jello (small)
- 1.0tsp Granulated gelatin
- 1.0c Boiling water
- 1.0c Pineapple syrup
- 1.0c Crushed pineapple
- 1.0c Celery, chopped finely
- 1.0 Can whole berry cranberry sauce
- 1/2c Walnuts, finely chopped