1 (6 oz.) pkg. strawberry Jello
1 1/4 c. hot water
1 (10 1/2 oz.) can cranberry sauce (whole berries)
1 (6 oz.) pkg. lemon Jello
1 c. boiling water
2 c. miniature marshmallows
1 (13 1/2 oz.) can crushed pineapple
1 (3 oz.) pkg. softened cream cheese
1/2 c. mayonnaise
1 c. whipped cream

Dissolve one (6 ounce) package strawberry Jello in 1 1/4 cups hot water. Blend in 1 (10 1/2 ounce) can cranberry sauce. Pour mixture into a 6 1/2 cup mold and refrigerate until set.

Second layer: Dissolve 1 (6 ounce) package lemon Jello in 1 cup boiling water. Add 2 cups miniature marshmallows; stir until they are melted. Drain 1 (13 1/2 ounce) can crushed pineapple and stir the pineapple liquid into the gelatin mixture.

Refrigerate until the mixture begins to thicken. Then blend in 1 (3 ounce) package softened cream cheese and 1/2 cup mayonnaise. Stir in the drained pineapple and 1 cup whipping cream. Pour this mixture over the first layer. Chill until firm. Serves 12.