Layered Cranberry Salad

• Cranberry Layer
• 1 ounce unflavored gelatin (1 envelope)
• 1/4 cup cold water
• 16 ounces whole berry cranberry sauce
• 9 ounces crushed pineapple, drained
• 1/2 cup chopped walnuts
• 1 tablespoon lemon juice
• Chicken Layer
• 1 ounce unflavored gelatin (1 envelope)
• 3/4 cup cold water, divided
• 1 cup mayonnaise
• 3 tablespoons lemon juice
• 3/4 teaspoon salt
• 2 cups cooked chicken, diced
• 1/2 cup finely chopped celery
• 2 tablespoons finely chopped fresh parsley

1. Cranberry Layer: Combine gelatin and cold water in the top of a double boiler; over hot water, heat and stir until gelatin dissolves. Add cranberry.
2. sauce, pineapple, walnuts and lemon juice. Mix well. Pour mixture into lightly oiled 3-quart baking dish. Refrigerate until firm.
3. Chicken Layer: Combine gelatin and 1/4 cup cold water in the top of a double boiler; over hot water, heat and stir until gelatin dissolves. Blend in mayonnaise, remaining 1/2 cup cold water, lemon juice and salt. Add the chicken, celery and parsley. Stir to mix.
4. Pour chicken mixture over the firm cranberry layer. Refrigerate until firm. To serve, cut into squares.

layer, unflavored gelatin, cold water, cranberry sauce, pineapple, walnuts, lemon juice, chicken layer, unflavored gelatin, cold water, mayonnaise, lemon juice, salt, chicken, celery, fresh parsley

Taken from www.food.com/recipe/layered-cranberry-salad-416415 (may not work)