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

Dissolve raspberry Jello in 1 cup boiling water. Stir in pie filling. Turn into 9 inch dish. Chill until set. Dissolve lemon Jello in 1 cup boiling water. Beat together cream cheese and mayonnaise. Gradually add lemon Jello. Stir in undrained pineapple. Add 1 cup tiny marshmallows. Whip 1/2 cup whipping cream. Fold into lemon mixture. Spread atop cherry layer. Top with 2 tablespoons chopped nuts. Chill until set.