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In a large bowl, dissolve gelatin in boiling water, stir in cranberry juice. Refrigerate until slightly thickened. In mixing bowl, beat cream cheese until smooth. Add the whipped topping until blended. Fold into gelatin mixture. Fold in walnuts, celery and cranberries. Pour into a 3 qt. ring mold coated with nonstick cooking spray. Refrigerate until set. Unmold onto a serving plate.
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