| | Directions |
- Open the 2 cans of cranberry jell-o and pour into a bowl.
- Pour the lemon juice over cranberry mixture; then mix and blend with a fork until it is fairly smooth.
- Pour the cranberry mixture into a clear glass casserole/cake dish or jell-o mold. (Spray a light coat of Pam type oil spray in either the casserole or mold dish.)
- Then whip the cream to normal whipped cream consistency.
- Gently whip/mix in mayonnaise, cream cheese, and powdered sugar. Add in freshly grated orange zest (to taste) and add chopped pecans.
- Pour white whipped cream mixture over red cranberry mixture. Do not stir, layers should be separate, red and white layers.
- Freeze overnight; then cut into squares or slice (mold) while frozen....serve frozen on a lettuce leaf for color.
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Prep Time: 45 minutes
|  | | Ingredients | | - | | 2 cans Ocean Spray cranberry sauce (jelled, not whole berry) |
| - | | 2 tablespoons fresh lemon juice |
| - | | 12 ounces Philly cream cheese (softened) |
| - | | 1/2 cup mayonnaise |
| - | | 1 pint whipping cream |
| - | | 1 cup powdered sugar |
| - | | 1 fresh orange (for orange zest) |
| - | | 1/2 cup chopped pecans (optional) |
| - | | Iceberg lettuce leaves (optional) |
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