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Layer 1
1 can (1 lb) cranberry sauce, whole or strained
1 envelope (1 tbs) unflavored gelatin
1/4 cup mayonnaise
1/2 cup cottage cheese
1/2 cup chopped nuts

Layer 2
1 can (1 lb, 13 ozs) apricot halves, drained
2 cups sirup drained from apricots, plus water
1 package (3 ozs) lemon-flavored gelatin

To prepare layer 1:
Empty cranberry sauce into a saucepan; add gelatin; let stand 1 minute; heat and stir until gelatin is dissolved. Remove from heat; add mayonnaise, cottage cheese, and nuts. Pour into a 2quart salad mold. Chill in refrigerator until set.

To prepare layer 2:
Place drained apricots on cranberry layer. Heat 1 cup liquid to boiling. Add lemon gelatin; stir until dissolved. Add remaining 1 cup liquid and pour over apricots. Chill in refrigerator until set. To serve, unmold on a flat serving plate. Yield: 10 to 12 servings.