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. salad dressing
1 (8 3/4 oz.) crushed pineapple

Dissolve raspberry Jello in 1-cup boiling water. Stir in pie filling. Turn into 9x9x2 inch baking dish. Chill until partly set.

Dissolve lemon Jello in 1 cup boiling water. Beat together cream cheese and salad dressing. Gradually add lemon Jello. Stir in pineapple, undrained. Whip half of cream cheese, fold into lemon mixture with 1 cup tiny marshmallows. Spread top with cherry layer. Chill.