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

Dissolve raspberry Jello in 1 cup boiling water. Stir in pie filling. Pour into 9 x 9 x 2 inch baking dish. Chill until partially set. Dissolve lemon Jello in 1 cup boiling water. Beat together cream cheese and mayonnaise. Gradually add lemon Jello. Stir in undrained pineapple. Whip 1/2 cup whipping cream or 1 cup Cool Whip. Fold into lemon mixture with 1 cup mini marshmallows. Spread on top of cherry layer, top with 2 tablespoons chopped nuts. Makes 12 servings.