1 (3 oz.) pkg. strawberry Jello
1 c. water
1 (10 oz.) pkg. frozen cranberry relish (if unavailable, may substitute 16 oz. can of whole cranberry sauce)
2 tbsp. lemon juice
2 tsp. grated orange peel
1 (3 oz.) pkg. lemon Jello
1 1/4 c. water
2 c. miniature marshmallows
1 (12 oz.) can crushed pineapple, drained (reserve juice)
1 (3 oz.) pkg. cream cheese, softened
1/2 c. sour cream
1/2 c. heavy cream, whipped
1/2 c. chopped nuts

Dissolve strawberry Jello in 1 cup boiling water; add cranberry relish, lemon juice, and orange peel. Mix well. Pour into an oiled 3 quart mold. Chill until firm.

Dissolve lemon Jello in 1 1/4 cups boiling water. Add marshmallows and stir until melted. Add pineapple juice; chill until slightly thickened.

Blend together cream cheese, sour cream, and pineapple. Add to lemon Jello mixture. Chill until thickened. Fold in whipped cream and chopped nuts. Pour over cranberry layer. Chill until firm. Makes 10 to 12 servings.