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

Dissolve raspberry Jello in one cup of boiling water. Stir in pie filling, turn into a 9 x 9 or 7 x 11 inch pan. Chill until set. Dissolve lemon Jello in 1 cup boiling water. Beat together cream cheese and mayonnaise; gradually add lemon Jello. Stir in pineapple, whipped cream and marshmallows. Spread over cherry layer. Chill until set. Top with chopped nut meats. Nice on lettuce leaf. Serves 12.