FIRST LAYER:

1 (4 oz.) pkg. raspberry Jello
1 c. boiling water
1 can cherry pie filling

SECOND LAYER:

1 (4 oz.) pkg. lemon Jello
1 c. boiling water
1 (8 oz.) cream cheese
1 (8 oz.) can crushed pineapple, drained
1/3 c. mayonnaise

FIRST LAYER: Dissolve Jello in the boiling water. Add the pie filling. Put in a clear glass bowl; chill.

SECOND LAYER: Dissolve Jello in the boiling water. Add the cream cheese, crushed pineapple and mayonnaise, whip together. Then put on top of the first layer. When it is set, top with whipped topping. Can decorate with a few red cherries or chopped nuts.