1 (3 oz.) pkg. raspberry Jello
1 (21 oz.) cherry pie filling
1 (3 oz.) pkg. lemon Jello
1 (3 oz.) pkg. cream cheese
1/2 c. whipping cream
1/3 c. mayonnaise
1 c. crushed pineapple, undrained
1 c. sm. marshmallows

Dissolve raspberry Jello in 1 cup boiling water; stir in pie filling. Turn into 9x9x2 inch baking dish. Chill until set. Dissolve lemon Jello in 1 cup boiling water. Beat cream cheese and mayonnaise together and gradually add lemon Jello mixture. Stir in undrained pineapple.

Whip 1/2 cup whipping cream (can also use Cool Whip instead); fold into lemon mixture with 1 cup tiny marshmallows. Spread on top of cherry layer. Top with chopped nuts (optional). Chill until set. Cut in 12 squares and serve on lettuce.