1 (3 oz.) pkg. cherry Jello
1 (3 oz.) pkg. raspberry Jello
2 c. boiling water
1 can cherry pie filling
1 (20 oz.) can crushed pineapple in own juice (do not drain)

Mix Jello with water until dissolved. Add cherry pie filling and pineapple juice and all. Chill until set.

TOPPING:

1/2 c. sugar
3 tbsp. flour
1 egg, beaten
1 c. any kind of fruit juice

Cook until thick. Add 2 tablespoons butter. Cool. Fold in 1 cup Cool Whip or whipped cream. Spread on hardened Jello mixture. Sprinkle with chopped nuts.