1 (3 oz.) raspberry Jello
1 c. water
1 can cherry pie filling
1 (3 oz.) lemon Jello
1 c. water
1 (8 oz.) crushed pineapple, drained
1/3 c. mayonnaise

Dissolve red Jello in boiling water. Cool. Add pie filling. Put in mold and let set. For top layer, dissolve lemon Jello in boiling water. Add cream cheese gradually and mayonnaise. Whip in blender until smooth. Add crushed pineapple. Set in refrigerator overnight. Top with whipped cream, if desired.