1 (3 oz.) raspberry Jello
1 (3 oz.) lemon Jello
1 can cherry pie filling
1/2 c. whipping cream, whipped
1 (3 oz.) cream cheese, softened
1 (8 oz.) can crushed pineapple, drained
1 c. miniature marshmallows

Dissolve raspberry Jello in 1 cup boiling water. Cool. Stir in cherry pie filling. Pour into Jello mold or 9 x 13 inch dish. Chill until firm. Dissolve lemon Jello in 1 cup boiling water, chill until partially set. Combine remaining ingredients and fold into lemon Jello and pour onto raspberry Jello. Chill until completely set.