1 (3 oz.) pkg. raspberry Jello
1 (3 oz.) pkg. lemon or lemon-lime Jello
21 oz. cherry pie filling
1 (3 oz.) pkg. cream cheese
1/3 c. mayonnaise
1 (8 oz.) can crushed pineapple, drained
1/2 c. whipping cream, whipped
1 c. miniature marshmallows
2 tbsp. chopped nuts

Dissolve raspberry Jello in 1 cup boiling water. Stir in cherry pie filling. Turn into a 9x12 inch pan. Chill until partially set.

Dissolve lemon Jello in 1 cup boiling water. Beat mayonnaise with softened cream cheese. Add gradually to lemon Jello. Stir crushed pineapple and whipped cream together. Fold into lemon Jello with marshmallows. Spread on top of raspberry layer. Spread nuts on top. Chill until ready to serve.