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
2 tbsp. chopped nuts
1/3 c. mayonnaise
1 c. Cool Whip
1 (8 3/4 oz.) can crushed pineapple

Dissolve raspberry Jello in 1 cup boiling water; stir into pie filling. Turn into 9 x 9 x 2 inch baking dish. Chill until partially set. Dissolve lemon Jello in 1 cup boiling water. Beat together cream cheese and mayonnaise. Gradually add lemon Jello. Stir in undrained pineapple. Stir one cup of Cool Whip into lemon mixture. Spread on top of cherry layer. Top with 2 tablespoons nuts. Chill until set.