1 pkg. cherry gelatin
1 c. hot water
2 tbsp. lemon juice
1 (1 lb.) can whole cranberry sauce

Dissolve gelatin in hot water. Add cranberry sauce and lemon juice. Cool. Pour into an 8 x 8 x 2 inch pan. Chill until thickened.

TOPPING:

1 (8 oz.) pkg. cream cheese
1/2 c. nuts, chopped
1 c. cream, whipped or (9 oz.) carton Cool Whip

Soften cream cheese; whip until light and fluffy. Fold in whipped cream and nuts. Spoon this mixture over thickened gelatin mixture. Let set several hours. Serves 6 to 8. May be frozen.

I double the gelatin and cranberry part and put into a 9 x 13 inch pan. Do not need to double the topping. I serve this Jello at Thanksgiving and Christmas.