Ingredients
6 oz. lemon jello
1/4 cup sugar
1/4 tsp. salt
2 cups boiling water
1-1/2 cups cranberry-apple juice
1 can (8 oz.) whole cranberry sauce
4-1/2 oz. whipped topping
1/4 cup mayonnaise
1 cup chopped Granny Smith apple

Directions
In a bowl, dissolve the jello, sugar and salt in the boiling water. Add the cranberry-apple juice. Reserve 2 cups of this mixture and set aside.

Blend the cranberry sauce into the remaining mixture in the bowl, chill until thickening begins and then pour into mold of choice or a Bundt pan. Chill again until set but not too firm.

Take the reserved 2 cups of liquid and pour into another bowl and chill until thickened. Blend in the whipped topping, mayonnaise and chopped apple. Pour this mixture over the cranberry mixture already chilling. Chill again until set.

To unmold and serve, place the mold in a sink with some warm water to loosen. Place a plate over the mold then invert the contents onto the plate. Remove the mold and chill a bit longer. Makes 8 servings.