1 (8 1/2 oz.) can crushed pineapple
1 (1 lb.) can whole cranberry sauce
1 (8 oz.) pkg. cream cheese
2 (3 oz.) pkg. raspberry gelatin
2 tbsp. mayonnaise
1 c. heavy cream or 1 (8 oz.) pkg. dessert topping
3/4 c. chopped pecans

Drain fruit, reserving liquid. Add water to make 2 cups. Bring to a boil. Dissolve gelatin and hot liquid. Chill until partially set. Beat softened cream cheese and mayonnaise together until fluffy. Gradually beat in gelatin; fold this mixture into whipped cream or topping mix.

Set aside 1 1/2 cups of this mixture. Add fruit and nuts to remaining mixtures; pour into 12 x 7 x 2 inch glass dish and refrigerate until surface sets, about 20 minutes.

Frost with reserved topping. Chill several hours. Makes 20 servings. Salad may be frozen if desired. Remove from freezer one hour before serving.