9 oz. cherry Jello
2 (16 oz.) cans whole berry cranberry sauce
1 (20 oz.) can crushed pineapple
12 oz. cream cheese
1 c. chopped pecans
2 tbsp. mayonnaise

Dissolve Jello in 3 cups boiling water. Add cranberry sauce while Jello is hot. Drain pineapple, retaining liquid. Add pineapple and mix well. pour half in mold and refrigerate until jelled. Mix cream cheese, mayonnaise and 1 tablespoon pineapple juice. Spread on top of jelled mixture. Sprinkle nuts on cream cheese mixture. Pour remaining Jello mixture into mold and jell.