Soften one envelope unflavored gelatin in 1/4 cup cold water in top of double boiler over hot water. Add one can whole cranberry sauce, 19 ounce can crushed pineapple, 1/2 cup chopped pecans or walnuts and one tablespoon lemon juice. Pour into 10 x 16 x 1 1/2 inch dish, chill until firm.

LAYER #2:

Soften one envelope unflavored gelatin in 1/4 cup cold water. Blend in one cup mayonnaise, 1/2 cup water, 3 tablespoons lemon juice and 3/4 teaspoon salt. Add 2 cups diced cooked or canned chicken, 1/2 cup chopped celery and 2 tablespoons chopped parsley. Pour over first layer, chill until firm. Cut in squares and invert on lettuce leaf. Serves 6 to 8 people.