1 package lemon gelatine
6 pecan or walnut halves
1/3 cup chopped nuts
1 large banana
2 cups whole cranberry sauce
1 3/4 cups boiling water

Dissolve 1 package lemon gelatine in 1 3/4 cups hot water, cool until syrupy. Place walnut or pecan half in each of 6 individual molds. Arrange 4 banana slices on top and spoon 2 tablespoons gelatine into mold. Mix cranberry sauce with remaining gelatine and 1/3 cup chopped nuts and fill molds. Chill until firm.