1/4 c. red cinnamon candies
1 c. water
1 (3 oz.) pkg. lemon gelatin
1 (16 oz.) can whole cranberry sauce
1/2 c. diced celery
1 (3 oz.) pkg. cream cheese, softened
1/4 c. mayonnaise
1 tbsp. lemon juice
1/4 tsp. lemon juice

In saucepan, heat and stir candies and water until candy dissolves. Add gelatin. Stir until dissolved. Remove from heat. Beat in cranberry sauce. Chill, until partially set. Stir in celery. Pour half the gelatin mixture into a 4 cup mold.

Blend remaining ingredients. Spread over gelatin in mold. Spoon remaining gelatin atop. Chill. Unmold on lettuce. Serves 6.