Dissolve 1 (3 ounce) raspberry Jello in 1 cup boiling water. Stir in 16 ounce can whole cranberry sauce. Pour into 9x9x2 pan. Chill until almost firm.

STEP II:

Dissolve 1 (3 ounce) package lemon Jello in 1 cup boiling water.

STEP III:

In bowl use mixer on medium, beat 3 ounce soft cream cheese and 1/3 cup salad dressing. Gradually beat in dissolved lemon Jello and stir in 18 ounce can crushed (undrained) pineapple. Chill until partly set. Fold in 1/2 pint cream (whipped). Fold in 1 cup mini marshmallows. Chill until mixture mounds when dropped from spoon. Spread on cranberry layer. Sprinkle with 2 tablespoons chopped walnuts. Cover and chill until firm.