1 pkg. raspberry gelatin
1 c. boiling water
1/2 c. cold water
1 can whole cranberry sauce
3/4 c. chopped pecans
1/8 c. lemon juice

Dissolve raspberry gelatin in boiling water. Stir in 1/2 cup cold water and lemon juice. Chill until slightly thickened. Fold in cranberry sauce and pecans. Pour into 9x6x3 inch loaf pan. Chill. 1 c. boiling water 1/2 c. cold water 1/2 tsp. salt 1/8 c. lemon juice 2 c. diced chicken 1/2 c. diced celery 1 tbsp. chopped green pepper 1 tbsp. grated onion 1/4 c. mayonnaise

Dissolve lemon Jello in 1 cup boiling water. Stir in 1/2 cup cold water. Add salt and lemon juice. Chill until slightly thickened. Add remaining ingredients (chicken, etc.). Carefully pour over raspberry-cranberry layer. Chill until firm. Better if made the day before using.