1 can (20 oz.) Dole pineapple slices
2 3/4 c. water
1 pkg. (6 oz.) lemon gelatin
10 maraschino cherries
2 1/4 c. Dole pineapple juice
1 pkg. (6 oz.) strawberry gelatin
1 can (16 oz.) whole cranberry sauce

Drain pineapple; reserve juice (3/4 cup). Heat reserved 3/4 cup juice with 2 3/4 cups water to boil. Stir in lemon gelatin until dissolved. Chill until slightly thickened.

Spoon 1 cup into shallow 2 quart mold. Arrange pineapple slices on top. Insert a maraschino cherry in center of each pineapple slice. Pour remaining lemon gelatin over. Chill until almost set.

Meanwhile, heat 2 1/4 cups pineapple juice to boil. Stir in strawberry gelatin until dissolved. Chill until slightly thickened. Stir in cranberry sauce. Spoon over lemon gelatin. Chill overnight until firm. Serves 8.