6 oz. cream cheese
2 tsp. mayonnaise
2 tsp. sugar
1 lb. can whole cranberry sauce
9 oz. can crushed pineapple, drained
1/2 c. chopped walnuts
1 c. heavy cream, whipped

Soften cream cheese, room temperature. Blend in mayonnaise and sugar. Add pineapple, walnuts and cranberry sauce. Fold in whipped cream. Freeze 6 hours. Use 8 x 8 x 2 inch pan. Let set 15 minutes before serving. Put on lettuce leaves.