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Cherry-Cranberry Salad

1 (16-ounce) can tart red pitted cherries
1 (3-ounce) package cherry gelatin
1 (16-ounce) can jellied cranberry sauce
1 (3-ounce) package lemon gelatin
1 cup boiling water
1 (3-ounce) package cream cheese, softened
1/3 cup mayonnaise
1 (8-ounce) can crushed pineapple, undrained
1/2 cup whipping cream
1 cup miniature marshmallows
2 cups finely chopped walnuts

1. Drain cherries, reserving cherry syrup.
2. Add enough water to reserved cherry syrup to make 1 cup liquid. Heat to boiling and add the cherry gelatin, stirring until dissolved.
3. Add cherries and jellied cranberry sauce, mixing well. Turn into 9 x 9 x 2-inch glass baking dish and refrigerate.
4. Dissolve lemon gelatin in boiling water.
5. Beat mayonnaise and cream cheese together and add to lemon gelatin. Stir in undrained pineapple, chill until partially set.
6. Whip cream and fold into partially set lemon mixture along with marshmallows. Spread over cherry layer, sprinkle with nuts and chill until firm.

Makes 12 servings.