Cranberry Souffle Salad - cooking recipe

Ingredients

1 envelope Knox gelatine
2 Tbsp. sugar
1/4 tsp. salt
1 c. hot water
1/2 c. mayonnaise
2 Tbsp. lemon juice
1 can whole cranberry sauce
1/2 c. pineapple tidbits
1/4 c. cut up walnuts

Preparation

Mix together gelatine, sugar and salt.
Add hot water (boiling) and stir until dissolved.
Add mayonnaise and lemon juice and mix well with rotary beater.
Pour into pan and freeze in refrigerator 10 or 15 minutes until firm 1-inch from edge of pan.
Remove to chilled bowl and beat until fluffy.
Fold in cranberry, nuts and pineapple.
Pour into mold; set until firm.