1 (3 oz.) raspberry Jello
1 (3 oz.) lemon Jello
1 (21 oz.) can cherry pie filling
1/3 c. mayonnaise
1 (3 oz.) pkg. cream cheese
1/2 pt. whipping cream
1 (13 oz.) can crushed pineapple
1 c. miniature marshmallows

Dissolve raspberry Jello in 1 cup boiling water. Stir in pie filling. Turn into a 2 quart Pyrex 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. Whip 1/2 pint whipping cream, fold into lemon mixture and add 1 cup marshmallows. Spread on top of cherry layer. Top with chopped nuts.