Cranberry Pineapple Salad Mold

1 pk Gelatin,unflavored

Water 1 pk Gelatin,cherry(6oz)

1 pk Gelatin,lemon/lime(6oz)

12 oz Cranberries,fresh/frozen

2 Celery stalks,medium

1 cn Pineapple chunks,drain(17oz)

1 c Sugar

1. In 4-quart saucepan, evenly sprinkle unflavored gelatin over 2 cups

water; let stand 1 minute to soften gelatin slightly. Cook over medium heat, stirring frequently, until gelatin completely dissolves. Remove saucepan from heat; stir in cherry and lemon/lime flavor gelatin until they completely dissolve. Stir in 3 cups cold water. Refrigerate until mixture mounds slightly when dropped from a spoon, about 1 hour. 2. Meanwhile, coarsely chop cranberries and mince celery; place in

medium-sized bowl. Add drained pineapple and sugar, stirring until sugar completely dissolves. 3. Fold fruit mixture into thickened gelatin. Pour into 10" Bundt pan

or 12-cup mold. Cover and refrigerate until set, at least 3 hours. 4. To serve, carefully unmold gelatin onto chilled platter.