1 3/4 c. water
1/4 c. sugar
1 (16 oz.) pkg. frozen pitted tart red cherries, thawed
1 (16 oz.) can jellied cranberry sauce
1 (6 oz.) pkg. cherry-flavored gelatin
1 (3 oz.) pkg. lemon-flavored gelatin
1 c. boiling water
1 (3 oz.) pkg. cream cheese, softened
1/3 c. mayonnaise or salad dressing
1 (8 1/4 oz.) can crushed pineapple (syrup pack)
1/2 c. whipping cream
1 c. tiny marshmallows
2 tbsp. chopped nuts

In saucepan, combine the 1 3/4 cups water and the sugar; bring to boiling, stirring until sugar dissolves. Stir in the thawed cherries. Return mixture to boiling; reduce heat and simmer, covered, 10 minutes.

Meanwhile, with fork, mash cranberry sauce; stir into cherry mixture along with the cherry-flavored gelatin. Cook and stir until both are dissolved. Turn mixture into 9x13x2 inch baking dish. Chill until mixture is almost set.

Meanwhile, dissolve lemon-flavored gelatin in the 1 cup boiling water. Beat cream cheese with mayonnaise or salad dressing; gradually add the lemon gelatin. Stir in the undrained crushed pineapple. Chill until mixture is partially set. Whip cream; fold into lemon mixture along with marshmallows. Spread on top of almost set cherry layer; sprinkle with the chopped nuts. Cover; chill until firm. Cut into squares. Serve on lettuce-lined plates. Makes 16 servings.