1 (8 & 1/2 oz) can crushed pineapple

2 (3 oz) packages raspberry gelatin

2 tbsp mayonnaise

1 cup heavy cream or 1 (2 oz) package desert topping mix, whipped

1 (16 oz) can whole cranberry sauce

1 (8 oz) package cream cheese, softened

1/2 cup walnuts

1 tart apple, peeled and chopped

Drain fruit – reserve syrup. Add water to syrup to make 2 cups, bring to a boil and dissolve gelatin. Chill until partially set. Beat cream cheese and mayonnaise together until fluffy. Gradually beat in gelatin; fold this mixture into whipped cream. Set aside 1 & 1/2 cup of mixture and add fruit and nuts to the rest. Pour into 12×7.5×2″ glass dish and refrigerate until surface sets, about 20 minutes. Frost with reserved topping. May be frozen; take from freezer and refrigerate 1 hour before serving.

Recipe by Marjorie McPherson

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