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

Add 1 cup boiling water to raspberry Jello and stir until dissolved. Add cherry pie filling and pour into a deep mold (bundt pan) and allow to chill until partially or firmly set (it doesn't matter-just depends on how much time you have). (May also be made in a 9 x 9 x 2 inch dish.)

Add 1 cup boiling water to lemon Jello and stir until dissolved. Cream together cream cheese and mayonnaise. Add the lemon Jello mix a little at a time (may be lumpy, but doesn't matter). Stir in undrained pineapple and marshmallows. Fold in whipped cream. Add mixture to top of cherry mold and sprinkle with nuts. (Chill until firm.)