2 c. cranberries
1 c. water
1 to 1-1/2 c. sugar
1 (3 oz) pkg. sugaar free cranberry or cherry jello
1 c. boiling water
1 c. diced celery
1 (7-1/2 oz) can crushed pineapples, undrained
1/2 c. chopped walnuts (optional)
Bring cranberries and water to a boil. Remove from heat when cranberries have popped open. Add Splenda and stir; set aside to cool.
Dissolve jello with 1 c. boiling water; add cranberry sauce; mix thoroughly. Add celery, pineapple and walnuts.
Place in refrigerator until set.