1 (3 oz.) pkg. raspberry Jello
1 (21 oz.) can cherry pie filling
1 (3 oz.) pkg. lime Jello
1 (3 oz.) pkg. cream cheese
2 tbsp. salad dressing
1 (8 3/4 oz.) can crushed pineapple
1/2 c. whipping cream or 1 cup Cool Whip
1 c. miniature marshmallows

Dissolve raspberry Jello in 1 cup boiling water; stir in pie filling. Put in 9 x 9 x 2 inch pan. Chill until partially set. Dissolve lime Jello in 1 cup boiling water. Beat together cream cheese and salad dressing. Gradually add lime Jello. Stir in undrained pineapple. Whip 1/2 cup whipping cream; fold into lime mixture with marshmallows. Spread on top on cherry layer; top with 2 tablespoons chopped nuts. Chill until set. Recipe can be doubled and made in a 13 x 9 inch pan. This is nice to serve at Christmas.