1 (3 oz.) pkg. raspberry gelatin
1 (21 oz.) can cherry pie filling
1 (3 oz.) pkg. lemon gelatin
1 (3 oz.) pkg. cream cheese
1/3 c. mayonnaise or salad dressing
1 (8 3/4 oz.) can (1 c.) crushed pineapple

Dissolve raspberry gelatin in 1 cup boiling water; stir in pie filling. Turn into 9 x 9 x 2 inch baking dish; chill until partially set. Dissolve lemon gelatin in 1 cup boiling water. Beat together cream cheese and salad dressing. Gradually add lemon gelatin. Stir in UNDRAINED pineapple. Let partially set.

Whip 1/2 cup whipping cream or use whipped topping. Fold into lemon mixture with 1 cup tiny marshmallows. Spread atop cherry layer; top with 2 tablespoons chopped nuts (optional). Chill until set. Cut in squares, serve on lettuce. Makes 12 servings.