1 can whole cranberry sauce
1 (6 oz.) pkg. raspberry Jello
1/2 env. Knox gelatin
1 c. undrained crushed pineapple
1/2 c. burgundy wine or grape juice
1/2 c. chopped nuts
2 c. boiling water

TOPPING:

1 (3 oz.) pkg. lemon Jello
1 (3 oz.) cream cheese
1/2 c. mayonnaise
1 sm. Cool Whip
1 c. boiling water

Dissolve Jello and Knox gelatin in boiling water. Add cranberry sauce, pineapple and wine/juice. Chill until partially set, then add nuts. Pour into a 9 x 13 x 2 inch Pyrex dish. Chill until firm, then add topping. For topping dissolve lemon Jello in boiling water. Beat cream cheese and mayonnaise until smooth. Blend with Cool Whip. Add to Jello and fold in. Spread on top of firm first mixture. Return to refrigerator until set.