1 (3 oz.) pkg. raspberry Jello
1 (21 oz.) can cherry pie filling
1 (3 oz.) pkg. lemon Jello
1 (3 oz.) brick cream cheese
1/3 c. mayonnaise
1 (8 3/4 oz.) (1 c.) crushed pineapple, undrained
1/2 c. whipping cream
1 c. tiny marshmallows

Dissolve raspberry Jello in 1 cup boiling water. Stir in cherry pie filling. Turn into 9 x 9 x 2 inch dish. Chill until practically set. Dissolve lemon Jello in 1 cup boiling water; set aside. Beat together cream cheese and mayonnaise. Gradually add lemon Jello and stir in undrained pineapple. Whip 1/2 cup whip cream; fold into lemon mixture with 1 cup marshmallows. Spread atop cherry layer; top with 2 tablespoons chopped nuts. Chill until set.