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

Dissolve raspberry Jello 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 Jello in 1 cup boiling water; set aside. Beat together mayonnaise and cream cheese, gradually add lemon Jello. Stir in pineapple. Chill until partially set. Whip cream; fold into lemon mixture, add marshmallows. Spread lemon layer on top of cranberry mixture. Chill until set. Yields 12 servings.