1 env. unflavored gelatin
2 (3 oz.) pkgs. cream cheese, softened
2 tbsp. mayonnaise
2 tbsp. sugar
1 (16 oz.) can whole cranberry sauce
1 (8 oz.) can crushed pineapple, drained
1/2 c. chopped pecans
1 c. heavy cream
Lettuce leaves
Watercress sprigs

Sprinkle gelatin over 1/4 cup cold water in small bowl and let stand 5 minutes to soften. Add 1/4 cup boiling water, stirring to dissolve. Set aside to cool.

Combine cream cheese, mayonnaise and sugar in large bowl of electric mixer and beat until smooth. Beat in gelatin mixture until thoroughly blended. Stir in cranberry sauce, pineapple and pecans. In second bowl using clean beaters, beat cream until stiff. Fold cream into cranberry mixture, then pour into 2 quart mold. Chill in refrigerator 6 to 8 hours or overnight.