1 (4 serving) pkg. raspberry gelatin
1 c. boiling water
1 can cherry pie filling

2ND LAYER:

1 (4 oz.) pkg. lemon gelatin
1 c. boiling water
8 oz. cream cheese
1 (8 oz.) can crushed pineapple, drained
1/3 c. mayonnaise

First Layer: Dissolve gelatin in boiling water. Add cherry pie filling. Pour into a 9 x 13 inch cake pan and refrigerate until set.

Second Layer: Dissolve gelatin in boiling water. Add cream cheese, crushed pineapple and mayonnaise. Spoon over first layer and refrigerate until set.

Frost with whipped topping when set and sprinkle with chopped nuts.