1 pkg. cherry Jello
1 c. hot water
1 lb. can whole cranberry sauce
2 tbsp. lemon juice
1 (8 oz.) cream cheese
1 lg. Cool Whip
1/2 c. nuts

Dissolve Jello in hot water and add cranberry sauce and lemon juice. Let cool and start to gel. Pour into 9"x9" pan. Then chill until set. Soften cream cheese at room temperature and cream with spoon. Fold in Cool Whip and nuts. Spread on Jello with knife like frosting.