1 (3 oz.) pkg. raspberry flavored gelatin
1 (21 oz.) can cherry pie filling
1 (3 oz.) pkg. lemon flavored gelatin
1 (3 oz.) pkg. cream cheese
1/3 c. salad dressing
1 (8 3/4 oz.) can (1 c.) crushed pineapple, undrained
1/2 c. whipping cream
Tiny marshmallows

Dissolve raspberry gelatin in 1 cup boiling water; stir in pie filling. Turn into 9x9x2 inch baking dish chill until partially set.

Dissolve lemon gelatin in 1 cup boiling water. Beat together cream cheese and salad dressing. Gradually add lemon gelatin. Stir in undrained pineapple.

Whip 1/2 cup whipping cream; fold into lemon mixture with 1 to 1 1/2 cups tiny marshmallows. Spread atop cherry layer; top with 2 tbsp. chopped nuts. Makes 12 servings.