3 oz. pkg. raspberry Jello
1 c. boiling water
16 oz. can whole cranberry sauce
3 oz. pkg. lemon Jello
1 c. boiling water
3 oz. pkg. cream cheese, softened
1/4 c. mayonnaise
8.5 oz. can crushed pineapple
1/2 c. whipping cream (or Cool Whip)
1 c. miniature marshmallows
2 tbsp. chopped nuts

Dissolve raspberry gelatin in 1 cup boiling water, stir in cranberry sauce. Pour into 9 x 9 x 2 inch baking dish. Chill until set. Dissolve lemon gelatin in 1 cup boiling water. Stir in cream cheese, mayonnaise and pineapple. Chill until partially set.

Whip cream, fold into lemon Jello mixture. Fold in marshmallows. Spread over cranberry layer. Sprinkle with chopped nuts. Refrigerate until firm. A delicious change for the holidays!