1 pkg. (3 oz.) raspberry Jello
1 c. boiling water
1 can (16 oz.) whole cranberry sauce
1 pkg. (3 oz.) lemon Jello
1 c. boiling water
1 pkg. (3 oz.) cream cheese
1/3 c. mayonnaise
1 can (8 1/2 oz.) crushed pineapple, undrained
1 c. whipping cream
1 c. sm. marshmallows

Dissolve raspberry gelatin in 1 cup boiling water; stir in cranberry sauce. Pour into bottom of a 1 1/2 quart round mold. Chill until partially set. Dissolve lemon gelatin in 1 cup boiling water; set aside. Beat together cream cheese and mayonnaise, gradually add lemon gelatin. Stir in pineapple. Chill until partially set. Whip cream; fold into lemon mixture; add the marshmallows. Spread lemon layer on top of cranberry mixture. Chill until set. 12 servings.