Chicken Salad

1 cup almonds, toasted and chopped
2 envelopes plain gelatin
1/4 cup cold water
1 1/2 chicken bouillon cubes
1 1/2 cups boiling water
1 cup mayonnaise
1 cup pineapple juice
10 ounces chicken, diced
1 1/2 cups diced pineapple
lettuce
1 can jellied cranberry sauce
1/2 cup whipping cream

Chop and toast almonds. Soften gelatin in cold water for 5 minutes. Dissolve bouillon cubes in boiling water and add gelating. After gelatin has dissolved, add seasonings and pineapple juice. Chill. When slightly thickened, fold in diced chicken and pineapple. Turn into 1 1/3 quart ring mold rinsed in cold water and sprinkled with almonds. Chill until firm. Unmold on large platter. Garnish with lettuce. Fold diced cranberry into whipped cream and pour into center of mold.