1 (3 oz.) pkg. raspberry jello
2 c. boiling water
1 (21 oz.) can cherry pie filling
1 (3 oz.) pkg. lemon Jello
1 (3 oz.) pkg. cream cheese
1/2 c. mayonnaise
1 (8 oz.) can crushed pineapple
1 c. miniature marshmallows
1 c. frozen Cool Whip
2 tbsp. chopped pecans

Dissolve raspberry Jello in 1 cup boiling water. Stir in pie filling. Put in 9 x 9 x 2 inch square pan. Chill until firm. Dissolve Lemon Jello in remaining hot water. In small bowl beat cream cheese with mayonnaise until smooth. Gradually add lemon gelatin. Stir in pineapple with juice and marshmallows. Chill until partially set (wiggles a little). Fold in Cool Whip and smooth over raspberry Jello. (Double recipe for a 9 x 13 inch pan.)