1 (3 oz.) pkg. raspberry Jello
1 (21 oz.) can cherry pie filling
1 (3 oz.) pkg. lemon Jello
1 (3 oz.) pkg. cream cheese
1/3 c. mayonnaise
1 c. crushed pineapple, undrained
1/2 c. cream, whipped
2 tbsp. chopped nuts
1 c. tiny marshmallows

Dissolve raspberry Jello in 1 cup boiling water; stir in pie filling. Pour into 9 x 9 inch dish. Chill until partially set. Dissolve lemon Jello in 1 cup boiling water. Beat together softened cream cheese and mayonnaise. Gradually add lemon Jello. Stir in crushed pineapple and fold in whipped cream and marshmallows. Pour on top of raspberry layer and sprinkle with chopped nuts. Chill until set. 12 servings.