1 (3 oz.) pkg. raspberry Jello
2 c. boiling water, divided
1 can (21 oz.) cherry pie filling
1 (3 oz.) pkg. lemon Jello
1 pkg. (3 oz.) cream cheese, softened
1/3 c. mayonnaise
1 sm. can crushed pineapple, undrained
1 c. miniature marshmallows
1/4 c. chopped pecans

Dissolve raspberry Jello in 1 cup boiling water. Stir in pie filling. Pour in a 9 inch square pan. Chill until partially set. Dissolve lemon Jello in 1 cup boiling water. Combine cream cheese and the mayonnaise, mixing well. Stir in lemon Jello, pineapple and marshmallows. Spread lemon mixture over the cherry layer. Sprinkle with pecans. Chill until firm. Cut into squares to serve.