2 env. unflavored gelatin, divided
1/2 c. cold water, divided
1 (16 oz.) can whole cranberry sauce
1 c. crushed pineapple, well drained
1/2 c. pecans
1 tbsp. lemon juice
1 c. mayonnaise
1 c. seasoned chicken broth
2 c. cooked, cubed chicken
3 tbsp. lemon juice
3 tbsp. sliced stuffed olives
1/2 c. chopped celery
2 tbsp. chopped parsley

Soak 1 envelope gelatin in 1/4 cup cold water. Dissolve over hot water. Mix with cranberry sauce, pineapple, pecans and lemon juice (1 tablespoon). Chill in a 1 1/2 or 2 quart flat casserole until firm.

Soak remaining envelope of gelatin in 1/4 cup cold water and dissolve over hot water.

Mix remaining ingredients with gelatin and place over cranberry mixture in casserole. Chill. To serve, cut in squares and place on bed of red tipped lettuce. Serves 10.