- 1 (6-oz.) and 1 (3-oz.) pkg. raspberry gelatin
- 3 cups boiling water
- 1-1/2 cups port wine
- 1 large can crushed pineapple, drained
- 3/4 cup pecans, chopped
- 1-1/2 cups celery, chopped
Dissolve gelatin in boiling water.
Cool until slightly thickened, stir in remaining ingredients.
Pour into large mold greased with mayonnaise or a 9″x13″ Pyrex dish.
Chill until firm. Serve on lettuce leaves .