Frozen Cranberry Ribbon Salad
|Whole cranberry sauce||1 Pound (Or Jellied, 1 Can)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Mayonnaise||1⁄2 Cup (8 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Heavy cream||1 Cup (16 tbs)|
|Minced pecans/Walnuts / toasted almonds||1⁄4 Cup (4 tbs)|
If using jellied cranberry sauce, soften by standing unopened can in very hot water; mix lemon juice into sauce, spoon into a refrigerator tray, and freeze until firm.
Mix mayonnaise and sugar; beat cream to soft peaks and fold in.
Spread on top of cranberry layer, sprinkle, if you like, with nuts, and freeze until firm.
Cut in squares and serve on lettuce.