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

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

Spoon 1 cup of this mixture into shallow 2-quart mold. Arrange pineapple slices on top. Insert a cherry into the center of each slice. Pour remaining lemon gelatin over this and chill until almost set.

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