1 (3 oz.) pkg. cherry-flavored gelatin
1 (3 oz.) pkg. raspberry-flavored gelatin
2 c. boiling water
2 (8 oz.) pkg. cream cheese, softened
1 (10 3/4 oz.) can crushed pineapple, drained
2 (16 oz.) cans seeded bing cherries, drained with juice reserved
1 c. miniature marshmallows
1/2 c. chopped pecans

Dissolve gelatins in boiling water. Add cream cheese and beat until smooth. Add fruit, marshmallows, pecans, and 1/2 cup of reserved cherry juice. Pour into a lightly oiled 8-cup gelatin mold. Chill until firm. Yield: 10 to 12 servings.