3 egg yolks
1/2 c. sugar
1 c. graham cracker crumbs
1 tsp. vanilla
1 tsp. almond extract
3 egg whites
1/2 c. sugar
1/2 c. chopped nuts
1 can (#1) whole cranberry sauce
1/2 c. brown sugar
1 pkg. (3 oz.) orange Jello
2 c. whipped cream

Beat egg yolks, gradually add sugar until thick and lemon colored. Mix in crumbs, vanilla and almond extracts. Beat egg whites until fluffy, continue beating and add sugar until the mixture is shiny and stands in peaks. Fold in egg yolk mixture and chopped nuts. Spread into 2 greased 8 inch pie plates. Bake at 350 degrees for 30 minutes.

In a saucepan mix together cranberry sauce and brown sugar, continue stirring and bring to the boiling point over moderate heat. Remove from heat, dissolve orange gelatin into cranberry sauce. Cool. Spread thin layers of cranberry sauce, alternating with whip cream on cooled graham cracker shells.