3 oz. pkg. raspberry Jello
1 c. boiling water
21 oz. can cherry pie filling
3 oz. pkg. lemon Jello
1 c. boiling water
1/3 c. mayonnaise
3 oz. pkg. cream cheese, softened
8 oz. can crushed pineapple, undrained
1/2 c. whipped cream, whipped
1 c. mini marshmallows
2 tbsp. chopped nuts

In medium bowl dissolve raspberry Jello in 1 cup water, stir in pie filling. Pour into 9" square pan. Refrigerate until thickened but not firm. In small bowl dissolve lemon Jello in 1 cup water. In medium bowl combine mayonnaise and cream cheese until well blended. Gradually add lemon Jello; mix well. Stir in pineapple. Gently fold in whipped cream and marshmallows. Spread over cherry layer, sprinkle with nuts. Refrigerate until firm.

Barnstompin' "Rebels"