Stuffed Cranberry Sauce

1 (8-ounce) container whipped cream cheese

2 tablespoons mayonnaise

1/2 cup finely chopped pecans

2 (16-ounce) cans jellied cranberry sauce, chilled

Mix cream cheese and mayonnaise until creamy. It needs to be spreadable. Add pecans and mix well. Remove lids from cranberry sauce cans, carefully run a knife around the inside of cans to loosen sauce and slide whole cranberry sauce from each onto a cutting board.  Cut into 7 or 8 round slices per can.  Spread cream cheese mixture on half of the slices and top with remaining slices to make sandwiches.  (I cut these in half)  Transfer to a serving platter lined with leaf lettuce.  Cover tightly with plastic wrap and chill until ready to serve (up to 5 hours).