2 cans whole cranberry sauce
2 c. boiling water
1 c. cold water
1 (6 oz.) raspberry Jello
1 c. mayonnaise
2 lg. diced apples
2 tbsp. lemon juice
1 c. chopped pecans

Dissolve Jello in boiling water. Add cold water and lemon juice. Chill until slightly thick. Add mayonnaise. Beat well and fold in cranberry, apple and pecans. Pour into large pyrex dish.