2 envelopes unflavored gelatine
¼ cup cold water
2 cans (2½ cups) condensed cream of chicken soup
¼ cup mayonnaise
1 tablespoon minced parsley
Soften gelatine in water. Heat ¼ can soup; add gelatine and dissolve. Stir dissolved gelatine into remaining soup; cool. Fold in mayonnaise and parsley. Pour salad into a mold which has been rinsed with cold water; chill until firm.
Cranberry Layer
1 lb. can Ocean Spray Jellied Cranberry Sauce
1 envelope unflavored gelatine
¼ cup cold water