Recipes

1 13-oz. can crushed pineapple, reserve juice – add water to make 2-1/2 cups
1 6 oz. pkg. strawberry jello
1 16 oz. can whole cranberry sauce
1/2 cup chopped celery
1/2 cup chopped walnuts or pecans
1 3-1/8-oz. pkg. vanilla pudding mix
1 3 oz. pkg. lemon jello mix
2 cups water
2 T. lemon juice
1 1-1/4-oz. pkg. dessert whipping topping mix
1/2 cup cold milk
1/2 t. vanilla
1/2 t. cinnamon
1/4 t. nutmeg

Heat pineapple juice and water to boiling. Stir in strawberry jello until dissolved. Add pineapple, cranberry sauce, celery and nuts. Chill until partially set.
Combine pudding mix, lemon jello and 2 cups water. Cook until thickened and bubbly, stirring. Stir in lemon juice. Chill until partially set.
Prepare dessert topping mix, according to package directions, using 1/2 cup cold milk and vanilla. Stir in cinnamon and nutmeg. Fold into pudding mixture.
Pour 1/2 cranberry mixture into jello mold. Pour all of pudding mix over. Top with remaining cranberry mixture. Chill. 10 to 12 servings.