This will keep in the freezer, covered, for several weeks.
1 1-lb can jellied cranberry sauce
2 to 3 tablespoons lemon juice
1 3-ounce package cream cheese
1/4 cup mayonnaise
1/4 cup confectioner's sugar
1 cup chopped English walnuts
1 cup heavy cream, whipped
1. Crush cranberry sauce with fork.
2. Add lemon juice.
3. Pour into pan or mold, and set aside to re-jell.
4. Combine cream cheese, mayonnaise, and sugar; blend well.
5. Fold in whipped cream and walnuts; spread over cranberry mixture.
6. Freeze until firm.