Cranberry Supreme Jell-O

Dissolve raspberry gelatin in 1 c. boiling water, stir in the cranberry sauce until well combined. Pour into the bottom of a 1 1/2 qt round mold. Chill until partially set. Dissolve the lemon gelatin in 1 c. boiling water then set aside. Beat together the cream cheese and mayo; gradually add the lemon gelatin. Stir in the pineapple and juice. Chill until partially set. When the lemon mixture is ready whip the cream then fold into the lemon mixture, when full incorporated stir in the mini marshmallows. Carefully spread the lemon mixture over the top of cranberry layer and again chill until fully set. When ready to serve dip the jell-o mold into hot tap water to loosen then invert a serving plate on the top of the jell-o ring and turn over. My jell-o mold has a flat top so I chose to spread a thin layer of cool-whip on the top as an added layer.