3 oz. raspberry Jello
1 can (16 oz.) whole cranberry sauce
8 oz. cream cheese
1-2 tbsp. mayonnaise
1/4 c. powdered sugar

Dissolve Jello with 1 cup boiling water. Cool 3-4 minutes. Add cranberry sauce, cut up, into Jello. Refrigerate until set.

Mix cream cheese with mayonnaise and sugar. Spread over set Jello. Fits in 7x11 inch pan or in 9x5 inch loaf pan.