Layered Cranberry Gelatin Salad

• 1 package (3 ounces) cranberry or raspberry gelatin
• 1 cup boiling water
• 1 can (14 ounces) whole-berry cranberry sauce
• 1 package (3 ounces) lemon gelatin
• 1 cup boiling water
• 3 ounces cream cheese, softened
• 1/3 cup mayonnaise
• 1 can (8 ounces) crushed pineapple, undrained
• 1/2 cup heavy whipping cream, whipped
• 1 cup miniature marshmallows
• 2 tablespoons chopped pecans

1. In a small bowl, dissolve cranberry gelatin in boiling water; stir in cranberry sauce until blended. Transfer to an 8-in. 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.

cranberry, boiling water, wholeberry, lemon gelatin, boiling water, cream cheese, mayonnaise, pineapple, heavy whipping cream, marshmallows, pecans

Taken from www.tasteofhome.com/recipes/layered-cranberry-gelatin-salad/ (may not work)