1 (6 oz.) pkg. raspberry Jello
2 (20 oz.) cans cherry pie filling
1 (3 oz.) lemon Jello
1 (3 oz.) cream cheese
1 c. marshmallows
1/3 c. mayonnaise
2-3 sliced bananas
8 oz. Cool Whip

Dissolve raspberry Jello in 2 cups of hot water. Stir in cherry pie filling; pour into 9 x 13 inch casserole dish. Chill until set. Dissolve lemon Jello in 1 cup of hot water; set aside. Beat softened cream cheese and mayonnaise. Gradually add lemon Jello; cool. When cool stir in bananas, marshmallows, and Cool Whip. Place on top of other layer.