Ina'S Cranberry Jelly Salad - cooking recipe

Ingredients

1 can jellied cranberry sauce
1/4 lb. pecans, ground
2 Tbsp. mayonnaise
1/2 pt. heavy cream

Preparation

Spread cranberry sauce in the bottom of an ice tray or small shallow dish.
Whip the cream until stiff and fold in pecans and mayonnaise.
Spread this mixture over the cranberry sauce. Freeze. Once the salad has frozen, cover with plastic wrap to keep ice crystals from forming.
Cut into squares for serving.
Serves 4.