CRANBERRY LAYER:

1 envelope plain gelatin
1 (1 lb.) can jellied cranberry sauce
1/2 c. finely diced celery
1/4 c. cold water
1/2 c. canned orange juice
1/4 c. chopped walnuts

Soften gelatin in cold water. Mash cranberry sauce with fork in saucepan; add orange juice; heat, stirring constantly until cranberry sauce dissolves. Remove from heat; stir in softened gelatin. Cool until slightly thickened; add celery and walnuts. Pour into lightly oiled 9x5x3 inch loaf pan. Chill 1 to 2 hours or until firm.

CHICKEN LAYER:

1 envelope plain gelatin
2/3 c. mayonnaise or salad dressing
1 (12 oz.) can chicken, cut in sm. pieces
1/4 c. cold water
1/2 c. undiluted evaporated milk
1 c. finely diced celery
1/2 tsp. salt

When cranberry layer is firm, soften gelatin in cold water; dissolve over boiling water. Blend mayonnaise, milk and dissolved gelatin in medium bowl. Stir in chicken, celery and salt. Carefully spoon mixture over firm cranberry layer. Chill at least 1 hour longer or until firm. Makes 6-8 servings.