Directions

1. Drain pineapple, reserving juice. If needed, add water to juice to make 1/2 cup liquid. Set pineapple and reserved liquid aside.
2. Gently stir pineapple, grapes, banana and chopped nuts into gelatin mixture. Spoon into an 8x8x2-inch baking pan. Cover and freeze at least 4 hours or until firm. Cut into squares, and serve.
3. In a large mixing bowl dissolve gelatin in 1 cup boiling water. Stir in lemon juice and reserved juice mixture. Fold in whipped topping and mayonnaise. Refrigerate about 30 minutes or until partially set.