1 (1 lb.) can whole cranberry sauce
1 (3 oz.) pkg. lemon Jello
1 c. hot water
1/2 c. mayonnaise
Half of 3 oz. cream cheese
1 tbsp. lemon juice
1/4 tsp. salt
2 oranges, diced
1/4 c. chopped pecans
1/2 c. chopped celery

Dissolve Jello in hot water. Heat cranberry sauce until melted then strain off 1/2 cup of juice adding to Jello. Next, blend mayonnaise and cream cheese and add to Jello mixture with lemon juice and salt. Blend thoroughly.

Turn into freezing tray and chill until firm 1 inch from edge but soft in center (about 30 minutes). Turn into bowl and whip until fluffy. Fold in remaining cranberry sauce, nuts, celery and diced oranges. Pour in mold and chill until firm (about 1 hour).