1 (3 oz.) raspberry Jello
1 c. boiling water
1 can cherry pie filling

SECOND LAYER:

1 (3 oz.) pkg. lemon Jello
1 c. boiling water
8 oz. cream cheese
8 oz. crushed pineapple
1/3 c. mayonnaise

FROSTING:

Whipped topping

FIRST LAYER: Dissolve Jello in water, add pie filling. Pour into a 9 x 13 inch pan and refrigerate.

SECOND LAYER: Drain pineapple, dissolve Jello in water, add cream cheese, pineapple and mayonnaise. Spoon over first layer. Return to refrigerator. Frost with whipped topping when set up. Optional: May sprinkle with nuts on top.