6 oz. cherry Jello
2 c. boiling water
10 oz. pkg. frozen strawberries, partially thawed
16 oz. can whole cranberry sauce, broken-up
1 c. chopped pecans
1 tbsp. lemon juice
1/2 tsp. nutmeg
1/4 tsp. ground cloves
3/4 c. mayonnaise
3/4 c. sour cream

Dissolve Jello in boiling water, add strawberries, cranberry sauce, pecans, lemon juice and spices. Pour into 9 x 13 inch pan. Chill until firm. Combine mayonnaise and sour cream and spread over Jello. Chill and serve.