1 (3 oz.) pkg. raspberry Jello
1 (21 oz.) can cherry pie filling
1 (3 oz.) pkg. lemon Jello
1 (3 oz.) pkg. cream cheese
1/3 c. mayonnaise
1 (8 3/4 oz.) can (1 c.) crushed pineapple
1/2 c. whipping cream
1 c. tiny marshmallows
2 tbsp. chopped nuts

Dissolve raspberry Jello in 1 cup boiling water; stir in pie filling. Turn into 9 x 9 x 2 inch baking dish; chill until partially set. Dissolve lemon Jello in 1 cup boiling water. Beat together cream cheese and mayonnaise. Gradually add lemon Jello. Stir in undrained pineapple. Whip 1/2 cup whipping cream; fold into lemon mixture with 1 cup tiny marshmallows. Spread on top of cherry layer; top with 2 tablespoons chopped nuts. Chill until set. 12 servings.