1 (3 oz.) pkg. raspberry-flavored gelatin
1 c. boiling water
1 (16 oz.) can whole cranberry sauce
1 (3 oz.) pkg. lemon-flavored gelatin
1 c. boiling water
3 oz. cream cheese, softened
1/3 c. mayonnaise
1 (8 oz.) can crushed pineapple, not drained
1/2 c. heavy cream, whipped
1 c. miniature marshmallows
2 tbsp. chopped walnuts

Dissolve raspberry flavored gelatin in 1 cup boiling water. Stir in cranberry sauce. Pour into a 9x9x2 inch square baking pan. Chill until almost firm.

Meanwhile, dissolve lemon gelatin in 1 cup boiling water; set aside.

Beat together cream cheese and mayonnaise until smooth. Gradually beat in dissolved lemon gelatin. Stir in pineapple. Chill until partially set (about the consistency of unbeaten egg whites). Fold in whipped cream. Fold in marshmallows. If necessary, chill until mixture can be mounded with a spoon. Spread over cranberry mixture, sprinkle with walnuts. Cover and chill until firm. Unmold if desired or cut into squares. Makes 12 servings.