1 (3 oz.) pkg. raspberry Jello
1 c. boiling water
1 (16 oz.) can whole cranberry sauce
1 (3 oz.) pkg. cream cheese, softened
1 (8 1/2 oz.) can crushed pineapple
2 tbsp. chopped nuts
1 (3 oz.) pkg. lemon Jello
1 c. boiling water
1/3 c. mayonnaise or salad dressing
1/2 c. whipping cream
1 c. miniature marshmallows

Dissolve raspberry gelatin in 1 cup boiling water; stir in cranberry sauce. Turn into 9 x 9 x 2-inch baking dish; chill until partially set. Dissolve lemon gelatin in 1 cup boiling water. Beat together cream cheese and mayonnaise. Gradually add lemon gelatin. Stir in undrained pineapple; chill until partially set. Whip cream; fold in lemon mixture. Fold in marshmallows. Spread on top cranberry layer; top with chopped nuts. Chill until set. Serves 12.