1 (20 oz.) can pitted tart med. cherries
1 (8 oz.) can jellied cranberry sauce
1 (3 oz.) pkg. cherry gelatin
1 (3 oz.) pkg. lemon gelatin
1 (3 oz.) pkg. cream cheese, softened
1/3 c. salad dressing
1 (8 3/4 oz.) can crushed pineapple
1 c. whipped cream or topping
1 c. miniature marshmallows
2 tbsp. chopped nuts

Drain cherries, reserving juice. Add enough water to juice to make 1 cup and heat to boiling. Dissolve cherry gelatin in hot juice. Add cranberry sauce, and stir until smooth. Add cherries. Pour into 9 x 9 x 2 dish. Chill until almost firm.

Dissolve lemon gelatin in 1 cup boiling water. Beat cream cheese with salad dressing, and gradually add lemon gelatin. Add undrained pineapple. Chill until partially set, then fold whipped cream and marshmallows into mixture. Spread over cherry layer. Sprinkle with nuts. Cover. Chill until firm. Serve on green lettuce leaves.

Serves 12.