Cranberry Souffle Salad - cooking recipe

Ingredients

1 envelope Knox unflavored gelatine
2 Tbsp. sugar
1 c. water
1/2 c. mayonnaise
1 orange or apple, peeled and diced or 1 (8 1/2 oz.) can pineapple tidbits
1/4 tsp. salt
1 tsp. grated lemon rind
1 (1 lb.) can whole cranberry sauce
2 Tbsp. lemon juice
1/4 c. chopped walnuts

Preparation

Mix gelatine, sugar and salt thoroughly in small saucepan.
Add water and place over low heat, stirring constantly, until gelatine is dissolved.
Remove from heat and stir in mayonnaise, lemon juice and lemon rind.
Blend with a rotary beater.
Pour into a refrigerator tray.
Quick chill in freezer unit 10 to 15 minutes or until firm, 1-inch from edge, but soft in center.
Beat until fluffy.
Fold in remaining ingredients.