1 (3 oz.) pkg. raspberry gelatin
2 c. boiling water
1 can cherry pie filling
1 (3 oz.) pkg. lemon gelatin
1 (3 oz.) pkg. cream cheese, softened
1/3 c. mayonnaise
1 (8 1/2 oz.) can undrained crushed pineapple
1 c. miniature marshmallows
1/2 c. whipping cream, whipped
About 2 tbsp. chopped pecans, for garnish

Dissolve raspberry gelatin in 1 cup boiling water. Stir in pie filling; turn into 9 x 9 x 2 inch pan. Chill until firm.

Dissolve lemon gelatin in remaining 1 cup hot water. Beat cream cheese with mayonnaise until smooth. Gradually add lemon gelatin. Stir in pineapple and marshmallows. Chill until partially set. Fold in whipped cream and spoon over cherry layer. Top with pecans and chill until firm.