1 (20 ounce) can pineapple slices
2 3/4 cups water
1 large box lemon gelatin
10 maraschino cherries
2 1/4 cups pineapple juice
1 large box strawberry gelatin
1 (16 ounce) can whole cranberry sauce

Drain pineapple, reserving 3/4 cup juice. Heat reserved 3/4 cup juice with 2 3/4 cups water to boil. Stir in lemon gelatin until dissolved. Chill until slightly thickened.

Spoon 1 cup of the mixture into a shallow 2-quart mold. Arrange pineapple slices on top. Insert a maraschino cherry in center of each pineapple slice. Pour remaining lemon gelatin over. Chill until almost set.

Meanwhile, heat 2 1/4 cups pineapple juice to boil. Stir in strawberry gelatin until dissolved. Chill until slightly thickened. Stir in cranberry sauce. Spoon over top.