3 oz. raspberry Jello
3 oz. lemon Jello
1 c. mayonnaise
Tiny marshmallows
Chopped pecans
1 c. boiling water
1 c. boiling water
1 (8 1/2 oz.) can crushed pineapple, undrained
1 c. whipped cream (whipped)

Dissolve raspberry Jello in 1 cup water, stir in pie filling. Turn into pan, chill. Dissolve lemon Jello in cup water. Beat cheese with mayonnaise until blended and smooth. Gradually add lemon Jello, stir in pineapple and marshmallows. Chill until partially set. Fold in whipped cream, spoon over cherry layer. Top with pecans. Chill until firm.