1/2 c. red cinnamon candies
2 2/3 c. boiling water
2 (3 oz.) pkg. lemon flavored gelatin
1/3 c. lemon juice
2 (1 lb.) cans jellied or whole cranberries
2 (3 oz.) pkg. cream cheese
1/4 c. heavy cream
1/4 c. mayonnaise
1 tsp. grated lemon peel

Dissolve candies in the boiling water; add lemon gelatin and lemon juice. Stir to dissolve gelatin and cool to room temperature. Add cranberry sauce (if jellied cranberry sauce is used, beat with a rotary beater). Pour 1/2 of the cranberry gelatin mixture into a 9-inch square pan. Set aside remaining cranberry gelatin mixture at room temperature; cover. Chill mixture in the pan until firm, about 2 1/2 hours.

Combine cream cheese, heavy cream, and mayonnaise in a bowl; beat until smooth. Stir in lemon peel; mix thoroughly. Spread cream cheese mixture evenly over the chilled cranberry gelatin mixture. Pour reserved cranberry gelatin mixture over cream cheese layer.

Chill 8 hours or overnight, until firm. Cut into squares and arrange on crisp greens.

Makes 8-10 servings.