Dissolve gelatin in 2 cups boiling water. Stir in cranberry sauce until dissolved. Add crushed pineapple. Pour mixture into a shallow pan, 1 1/2- to 2-inches deep. Chill until firm. Blend cranberry orange dip mix into cream cheese then fold in whipped topping. Frost congealed gelatin with mixture; chill several hours. Serve as a salad with an entree or for dessert.