1 (3 oz.) pkg. raspberry Jello
1 c. boiling water
1 can (21 oz.) cherry pie filling
1 (3 oz.) pkg. lemon Jello
1 c. boiling water
1 (3 oz.) pkg. cream cheese (room temperature)
1/3 c. mayonnaise or salad dressing
1 can (8 oz.) crushed pineapple with juice
1/2 c. whipping cream, whipped
1 c. small marshmallows
2 tbsp. chopped nuts

Dissolve raspberry Jello in 1 cup boiling water. Stir in pie filling. Chill in 9 x 9 baking pan or larger bowl until partially set. Dissolve lemon Jello in 1 cup boiling water. Beat cream cheese and mayonnaise. Gradually add lemon Jello. Stir in pineapple and juice. Add whipping cream and marshmallows. Spread on top of cherry layer. Top with 2 tablespoon of chopped nuts. Chill until set.