|Strawberry jello||6 Ounce (1 Large Package)|
|Canned cranberry relish||10 1⁄2 Ounce (1 Can, Whole Berries)|
|Canned crushed pineapple||13 1⁄2 Ounce (1 Can)|
|Boiling water||1 1⁄4 Cup (20 tbs)|
|Cream cheese||3 Ounce (1 Package)|
|Miracle whip salad dressing||1⁄2 Cup (8 tbs)|
|Boiling water||1 Cup (16 tbs)|
|Lemon jello||6 Ounce (1 Large Package)|
|Miniature marshmallows||2 Cup (32 tbs)|
|Whipping cream||1 Cup (16 tbs)|
First Layer: Dissolve strawberry jello in hot water (1% cups); add cranberry sauce and pour into a 6 1/2 cup jello mold.
Chill until firm.
Second Layer: Drain pineapple (reserve syrup).
Dissolve lemon jello in boiling water (1 cup).
Add marshmallows & stir until melted.
Add pineapple syrup.
Chill until partially set.
Blend cream cheese & Miracle Whip.
Stir in pineapple (if mixture is too thin, chill until it mounds slightly when spooned).
Fold in whipping cream; pour over first layer and chill until firm.