FIRST LAYER:

1 pkg. strawberry gelatin
1 (11 oz.) can or 1 c. frozen cranberry relish
1 c. hot water
Dash salt

SECOND LAYER:

1 (14 oz.) can crushed pineapple
2 c. miniature marshmallows
1 (3 oz.) pkg. cream cheese, softened
1/2 c. mayonnaise or salad dressing
Dash salt
1 1/4 c. boiling water
1/2 c. heavy cream, whipped
1 pkg. lemon gelatin

First Layer: Dissolve strawberry gelatin in hot water. Add cranberry relish and salt. Pour into 6 1/2 cup ring mold. Chill until firm.

Second Layer: Meanwhile drain pineapple, reserving syrup. Dissolve lemon gelatin in boiling water. Add marshmallows and stir until melted. Add reserved syrup, chill until partially set. Blend cream cheese, mayonnaise and salt. Add to marshmallow mixture. Stir in pineapple (if mixture is too thin, chill until it will mound slightly when spooned). Fold in whipped cream. Pour over first layer; chill until firm. Unmold on curly endive. Fill center with tiny lettuce leaves. Pass bowl of mayonnaise. Serves 10-12.