1 pkg. raspberry Jello
1 c. boiling water
1 (16 oz.) can cranberry sauce (whole)

Dissolve Jello in boiling water and add cranberry sauce. Pour into 1 1/2 quart mold or 13 x 9 x 2 inch glass dish. Chill until partially set.

1 pkg. lemon Jello
1 c. boiling water
1 (3 oz.) pkg. cream cheese
1/2 c. mayonnaise
1 (8 1/2 oz.) can crushed pineapple, undrained

Dissolve Jello in hot water, set aside. Beat together cream cheese, mayonnaise, gradually add lemon Jello and pineapple. Chill until partially set. Fold in 1 cup whipped topping. Add 1 cup small marshmallows and 1/2 cup chopped nuts. Chill until set. Sprinkle a few chopped nuts on top. 12 servings.