1 (3 oz.) pkg. raspberry gelatin
1 c. boiling water
1 (16 oz.) can whole cranberry sauce
1 (3 oz.) pkg. lemon gelatin
1 c. boiling water
1 (3 oz.) pkg. cream cheese
1/3 c. mayonnaise
1 (8 1/2 oz.) can crushed pineapple (undrained)
1 c. whipping cream
1 c. miniature marshmallows

Dissolve raspberry gelatin in 1 cup boiling water; stir in cranberry sauce. Pour into bottom of a 1 1/2-quart round mold. Chill until partially set. Dissolve lemon gelatin in 1 cup boiling water; set aside. Beat together cream cheese and mayonnaise; gradually add lemon gelatin. Stir in pineapple. Chill until partially set. Whip cream, fold into lemon gelatin mixture and add marshmallows. Spread lemon layer on top of cranberry mixture. Chill until set.

Yield: 12 servings. Cranberries are high in Vitamin C.