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

Dissolve gelatin in boiling water. Add cherry pie filling. Pour into 9 x 13-inch cake pan and refrigerate.

SECOND LAYER:

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

Dissolve gelatin in boiling water. Add cream cheese, crushed pineapple and mayonnaise. Spoon over first layer and return to the refrigerator. Frost with whipped topping when set up. May sprinkle with chopped nuts on top.