1 (11 oz.) can mandarin orange sections
1 (3 oz.) pkg. orange flavored gelatin
1 c. boiling water
1 (8 oz.) can jellied cranberry sauce (1 c.)
1 tbsp. lemon juice
1/3 c. pecans, chopped

Drain oranges, reserving juice; set juice aside. Coarsely chop oranges. Dissolve gelatin in boiling water. Add cranberry sauce; beat with rotary beater until smooth. Stir in the lemon juice; chill until partially set. Fold in oranges and pecans. Turn into 8 x 8 x 2 inch dish. Chill until almost firm.

TOPPING:

2 tbsp. cornstarch
2 tbsp. lemon juice
1 pt. frozen whipped dessert topping, thawed
1 c. tiny marshmallows
Reserved mandarin orange juice

In small saucepan, blend orange juice into cornstarch. Cook and stir until mixture is very thick and bubbly. Remove from heat; stir in lemon juice. Cool to room temperature. Stir in the whipped topping and the marshmallows. Spread mixture evenly over cranberry layer. Chill until firm. Cut in squares to serve. Makes 8 servings.