2 cups Cranberries
2 cups water
1 cup splenda
1 pkg sugar free jello (raspberry or cherry)
1 cup celery
7 1/2 oz crushed pineapple in its own juice
1/2 cup walnut halves
Bring cranberries and 1 cup water to boil. Remove when cranberries have popped open. Add splenda and stir. Set aside to cool. Dissolve jello in 1 cup boiling water. Add cranberry sauce, mix thoroughly. Add celery, pineapple and walnuts.Pour into a mold, place in frige until set, usually overnight.
8 servings=2pt +
