Source: Atlanta Cooks for Company, The Atlanta Music Club

Servings: 12

This dish is so pretty it can even serve as a centerpiece.

3 tablespoons mayonnaise, divided
1 (8.5 ounce) can crushed pineapples, drained
1 1/2 cups pineapple juice
2 cups boiling water
2 (3 ounce) packages cranberry gelatin
1 (8 ounce) package cream cheese, softened
1 cup heavy cream, whipped
1 cup walnuts, chopped coarsely
1 tart apple, peeled and chopped
1 (16 ounce) can whole cranberry sauce

Oil two 6-cup molds with 1 tablespoon mayonnaise and set aside.

Drain pineapple, reserving liquid. Add enough pineapple juice to the liquid to make 2 cups. Set aside.

Pour the boiling water into a medium-size bowl and sprinkle the gelatin over the water. Stir to dissolve. Add fruit juice and chill until partially set, about 45 minutes.

Blend together the cream cheese and 2 tablespoons mayonnaise. Gradually whisk the gelatin into the cream cheese mixture. Stir in the drained pineapple, cranberry sauce, nuts, and apple. Fold in the whipped cream. Pour into a prepared molds and chill until set, about 4 hours.

This may be frozen for 1 week and thawed in the refrigerator overnight. It may be thawed for 2 hours if you want to serve it partially frozen.