3 oz. box raspberry Jello
1 (20 oz.) can cherry pie filling
3 oz. box lemon Jello
1 (3 oz.) pkg. cream cheese
1/3 c. mayonnaise
1 c. crushed pineapple

Dissolve raspberry Jello in 1 cup boiling water, stir in pie filling. Pour into 9x9x2 inch baking dish. Chill until set.

Dissolve lemon Jello in 1 cup boiling water, set aside. Beat together cream cheese and mayonnaise until creamy. Gradually add lemon Jello, stir in undrained pineapple. Whip 1/2 cup whipping cream, fold into lemon mixture with 1 cup tiny marshmallows. Spread over cherry layer and top with chopped nuts. Chill at least 4 hours.