8 oz. cream cheese
2 tbsp. mayonnaise
2 c. whole cranberry sauce
1 c. crushed pineapple, drained
1/2 c. chopped nuts
1 pkg. raspberry Jello (3 oz.)
1 c. cream, whipped

Soften cream cheese. Blend in mayonnaise and dry Jello. Add fruits and nuts. Fold in whipped cream. Pour into loaf pan or paper cup cake holders. Freeze.

To serve let stand at room temperature 15 minutes. If made in loaf pan slice and serve on lettuce leaf. 8-10 servings.