1 (3 oz.) 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 (8 3/4 oz.) can crushed pineapple
1/2 c. whipping cream
1 c. tiny marshmallows
2 tbsp. chopped nuts

Dissolve raspberry Jello in 1 cup boiling water; stir in pie filling. Turn into a 9 x 9 x 2 inch baking dish; chill until set. Dissolve lemon Jello in 1 cup boiling water.