1 (3 oz.) pkg. raspberry Jello
1 (3 oz.) pkg. lemon Jello
1 (21 oz.) can cherry pie filling
1 (3 oz. pkg. cream cheese
1/3 c. mayonnaise or salad dressing
1 c. tiny marshmallows
1/2 c. whipping cream
1 c. crushed pineapple

Dissolve raspberry Jello in 1 cup boiling water. Stir in pie filling. Turn into 9 x 2 inch baking dish. Chill until partially set. Dissolve lemon Jello in 1 cup boiling water. Beat together cream cheese and salad dressing. Gradually add lemon Jello. Stir in undrained pineapple.

Whip 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.