1 (3 oz.) pkg. raspberry Jello
2 c. boiling water
1 (1 lb. 5 oz.) cherry pie filling
1 (3 oz.) pkg. lemon Jello
1 (3 oz.) pkg. cream cheese
1/3 c. salad dressing or mayonnaise
1 (8 oz.) can crushed pineapple
1/2 c. heavy cream, whipped
1 c. miniature marshmallows
3 tbsp. pecans, chopped

Dissolve raspberry Jello in 1 cup boiling water; stir in pie filling. Pour into 9 x 15 inch pan; chill until partially set. Dissolve lemon Jello in 1 cup boiling water. Blend cream cheese and dressing; gradually add lemon Jello. Fold in whipped cream then marshmallows. Spread evenly over cherry layer. Sprinkle with pecan nuts. Chill.