Irma's Cherry-Cran Salad

Embarrassed by continuing the age-old practice of opening both ends of a can and extruding cranberry jelly to slice up and serve to family and guests? Well, try this and your days of shame will be over. My wife has been making this recipe for as long as I can remember, and it never fails to get rave reviews--even from people who think they hate cranberry.

• Ready In: 45 mins
• Serves: 12

Ingredients

• 1 (20 ounce) can cherry pie filling (with syrup)
• 1 (3 ounce) package cherry gelatin
• 1 (3 ounce) package lemon gelatin
• 1 (8 ounce) can jellied cranberry sauce
• 1⁄3 cup mayonnaise
• 1 (3 ounce) package cream cheese (softened)
• 1 (8 ounce) can crushed pineapple (do not drain)
• 1⁄2 cup  whipping cream
• 1  cup mini marshmallows
• 1⁄4 cup  nuts (chopped)

Directions

1. Drain cherries and reserve the syrup. Add water to syrup to make 1 cup. Bring to a boil. Remove from heat and add cherry gelatin--stir to dissolve.
2. Break up jellied cranberry sauce and stir into cherry-gelatin mixture until smooth. Stir in drained cherries. Turn mixture into a 9x9x2 baking dish--chill until mixture is almost firm.
3. Dissolve lemon gelatin in 1 cup of boiling water.
4. Combine cream cheese (softened) with mayo.
5. Gradually add lemon gelatin to cheese/mayo mixture. Stir in pineapple (un-drained). Chill mixture until partially set.
6. Whip whipping cream until stiff. Fold into lemon-gelatin mixture along with 1 cup of miniature marshmallows.
7. Spread atop almost-set cherry layer. Sprinkle with your choice of chopped nuts.
8. Cover, chill until firm. Serves 12.