Layered Cranberry Gelatin Salad

 Cranberry Layer:

1 package (3 oz) cranberry or raspberry gelatin

1 cup boiling water

1 can (14 oz) whole-berry cranberry sauce

Lemon Layer:

1 package (3 oz) lemon gelatin

1 cup boiling water

3 oz cream cheese, softened

1/3 cup mayonnaise

1 can (8 oz) crushed pineapple, undrained

1/2 cup heavy whipping cream, whipped

1 cup miniature marshmallows

2 Tbsp chopped pecans

1.  In a small bowl, dissolve cranberry gelatin in boiling water; stir in cranberry sauce until blended.  Transfer to an 8 inch square dish.  Refrigerate until set.

2.  In another bowl, dissolve lemon gelatin in boiling water.  Beat cream cheese and mayonnaise until smooth; stir into the lemon gelatin with the pineapple.  Refrigerate until slightly thickened, about 2 hours.

3.  Fold the cream, marshmallows and pecans into cream cheese mixture.  Spread over cranberry layer.  Refrigerate for 4 hours or until set.