2 (3 oz.) pkg. cream cheese, softened
2 tbsp. sugar
2 tbsp. mayonnaise
1 (1 lb) jellied cranberry sauce
1 c. drained crushed pineapple
1/2 c. chopped pecans or walnuts
1/2 c. heavy cream, whipped
Shredded lettuce

Cream together cheese and sugar; stir in mayonnaise; fold in cranberry sauce, pineapple, nuts and whipped cream. Pour into 9x5x3 inch loaf pan. Freeze until firm, about 24 hours. Unmold. Cut in slices. Serve on shredded lettuce. Serves 8-10.

After it is unmolded, may be put in plastic bag, kept in freezer and sliced as needed.