1 (8 oz.) can crushed pineapple, drained
Water and pineapple juice to make 3 1/2 cups
1 (6 oz.) pkg. lemon gelatin
2 1/4 c. pineapple juice
1 (6 oz.) pkg. strawberry gelatin
1 (16 oz.) can whole cranberry sauce

Drain pineapple, reserve juice. Heat reserved pineapple juice with water to make 3 1/2 cups (or use all pineapple juice). Stir in lemon gelatin until dissolved. Chill until slightly thickened. (At this point, you can put bowl in ice to speed thickening.) Stir in pineapple. Spoon into greased mold. Chill until almost set.

Meanwhile, heat 2 1/4 cups pineapple juice to boiling. Stir in strawberry gelatin. Chill until slightly thickened. Stir in cranberry sauce. Spoon over lemon gelatin. Chill until firm.