1 (3 oz.) pkg. cherry Jello
1 (3 oz.) pkg. raspberry Jello
2 c. boiling water
2 (8 oz. each) pkgs. cream cheese, softened
1 (10 3/4 oz.) can crushed pineapple, drained and save juice
2 (16 oz. each) cans bing cherries, drained and save juice
1/2 c. chopped pecans

Dissolve Jello in boiling water, stir in cream cheese and mix until cheese is dissolved and is as smooth as possible. Add drained fruit and mix. Add pecans, then 1/2 cup of juice from fruit. Chill until firm.