1 (8 oz.) jar red maraschino cherries
Water
1 (3 oz.) cherry Jello
1 can jellied cranberry sauce
4 tbsp. lemon juice
1 c. heavy cream
3 tbsp. sugar
1/4 tsp. grated lemon peel
1/8 c. salad dressing
1/3 c. pecans

Drain cherries, reserving syrup. Chop cherries and set aside. Add enough water to reserved syrup to measure 1 1/2 cups. Heat to boiling; remove from heat and immediately dissolve gelatin in mixture. Add cranberry sauce and add 3 tablespoons lemon juice. Beat slowly until blended. Chill until slightly thickened. Fold in cherries.

Turn into oiled mold. Freeze until firm. Whip cream with sugar and lemon peel until stiff. Fold in remaining 1 tablespoon lemon juice, salad dressing and pecans. Spread over frozen cherry layer. Freeze until firm, unmold.