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

Put raspberry Jello in 1 cup boiling water, then put in pie filling, and set in baking dish. Chill until partially set. Put lemon Jello in 1 cup boiling water. Beat cream cheese and mayonnaise, and add lemon Jello. Stir in undrained pineapple. Whip 1/2 cup whipping cream and fold into lemon mixture. Add 1/2 cup tiny marshmallows. Spread cherry layer on top with 2 tablespoons chopped nuts. Chill until set. Serves 12.