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Cranberry Jello Salad

Base:

1 (3-ounce) package regular vanilla pudding

1 (3-ounce) package lemon Jell-O

2 cups water

1 cup heavy cream

Topping:

1 (3-ounce) package raspberry Jell-O

1 cup boiling water

1 (16-ounce) can whole cranberry sauce

1 (10-ounce) can crushed pineapple, drained

1. In a medium saucepan, combine pudding and lemon Jell-O; add 2 cups water and bring to a full boil. Remove from heat and refrigerate until partially set.
2. Whip cream and fold into cooled pudding mixture. Pour into a 13 x 9 x 2-inch glass baking dish. Refrigerate until set firm.
3. Dissolve raspberry Jell-O in 1 cup boiling water. Add cranberry sauce and drained pineapple. Pour over the base and refrigerate until set.

Serves 12 to 15.