Cranberry Salad

1 pkg (6 oz.) cherry flavored gelatin 2 cups hot water 1 lb. can whole cranberry sauce 1 lb. can jellied cranberry sauce ¼ cup lemon juice 8 ounces cream cheese 2 cups whipped cream or whipped topping ½ cup chopped walnuts or pecans

Dissolve gelatin in water. Add cranberry sauces and lemon juice. Pour into a lightly oiled cake pan. Chill until firm. Blend together softened cream cheese, whipped cream and nuts. Spread on top of gelatin. Refrigerate overnight or for several hours before serving.