2 (3 oz.) pkgs. raspberry Jello
2 c. boiling water
2 pkgs. plain gelatin
1/2 c. cold water
2 cans cranberry sauce (whole)
2 1/2 c. crushed pineapple, drained
1 c. chopped pecans

MARSHMALLOW CHEESE DRESSING:

1 (3 oz.) pkg. cream cheese
12 lg. marshmallows
1 c. whipped cream

Soften cream cheese. Cut marshmallow into small pieces and blend with cream cheese; set aside 1 hour. Stir occasionally, then whip cream until slightly thickened. Add cheese mixture, a little at a time, and continue whipping until stiff. Spread on cranberry salad.