1lightly oil a 4 cup gelatin mold or a 9 inch square pan with vegetable oil or cooking spray.
2In a medium glass mixing bowl, combine the raspberry gelatin and unflavored gelatin. Add 1 cup boiling water and stir with a metal spoon continuously for 2 minutes, until gelatin is completely dissolved.
3Stir in 1/2 cup cold water.
Add the pineapple and the juice, cranberry sauce and walnuts.
Stir with metal spoon until all ingredients are completely incorporated.
Pour the mixture into the prepared mold, cover with plastic wrap and refrigerate until firm.
4About 1 hour before serving, invert the mold onto a serving platter with a bed of curly leaf lettuce and allow to sit at room temperature. The salad in the mold will release itself and come clean from the mold.
Combine cream cheese, powdered sugar, whipped cream and walnuts in a bowl. Spoon the mixture into the center of the mold and serve!