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Grind cranberries; add chopped marshmallows and sugar. Let stand several hours. Add ground apples, chopped nuts and whipped cream.
Grind cranberries. Cut marshmallows into 5 or 6 pieces. Add pineapple and let stand overnight in refrigerator.
Boil sugar and water for 5 minutes. Add cranberries and cook until they burst. Remove from heat and add gelatin, stirring until dissolved.
Sprinkle the 2 cups sugar over the ground cranberries and apples and let stand one hour. Dissolve lemon gelatin and the orange gelatin in 2 cups boiling water and add the cranberry mixture.
Cook sugar and 1 cup water to make thin syrup. Add gelatin mixture, stirring till dissolved.
Combine gelatin, sugar and 3/4 cup cranberry juice in large saucepan. Cook over low heat until gelatin dissolves, stirring constantly. Stir in lemon juice and remaining 1 cup cranberry juice.
Combine ground cranberries and sugar; let stand in refrigerator overnight. Next morning, add nuts, marshmallows and pineapple. Set aside.
Combine milk and lemon juice; mix well. Stir in pineapple, cranberry sauce, marshmallows, pecans and food coloring. Fold in whipped topping.
