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1 large raspberry jello
2 c. boiling water
2 c. pineapple juice
8 oz. cream cheese
2 Tbsp. mayonnaise
1 c. Cool Whip
1 small can crushed pineapple,
1 (16 oz.) can whole cranberry
1 c. chopped walnuts

In large bowl mix jello and water, dissolve. Add pineap-
ple juice. Chill until partially set. Cream together cream
cheese and mayonnaise. Add to jello. Mix on medium speed on
mixer. Fold in Cool Whip, pineapple (well drained), walnuts
and cranberry sauce. Pour in greased 9 x 13-inch pan. Set
until firm.
Optional: One third cup chopped celery.

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