2 cups cranberry juice cocktail
6 ounces raspberry Jell-O
1 cup pineapple tidbits
1/2 cup port wine
1/2 cup water
1 avocado, peeled and sliced
1 cup paired apple, diced
1/2 cup celery, finely chopped

Heat cranberry juice cocktail to boiling. Add raspberry Jell-O, stirring to dissolve. Add pineapple tidbits (undrained), wine and water. Arrange avocado slices in bottom of a 5 cup mold. Pour enough of Jell-O mixture over slices to cover. Chill until almost set; fold diced apple and chopped celery into Jell-O mixture. For over a avocado layer. Chill until firm. Recipe makes 8 to 10 servings.