Ruby Red Salad

2 cups cranberry juice cocktail
2 (3-oz) pkgs. raspberry-flavored gelatin
1 (8-oz.) can pineapple tidbits, undrained
1/2 c. port
1/2 c. water
1 avocado, peeled and sliced
1 c. diced pared apple
1/2 c. finely chopped celery

Bring cranberry juice to boiling. Add gelatin; stir till dissolved. Add undrained pineapple, wine, and water.

Arrange avocado slices in bottom of 5-cup mold. Pour enough gelatin mixture over slices to cover; chill till almost set.

Chill remaining cranberry mixture till partially set; fold in apple and celery. Pour over avocado layer. Chill till firm.

Unmold and garnish with grapefruit sections and bibb lettuce, if desired. Makes 8 to 10 servings.