1 (3 oz.) pkg. lemon Jello
1 (3 oz.) pkg. raspberry Jello
1 (21 oz.) can cherry pie filling
1 (8 or 12 oz.) pkg. Cool Whip
1 (8 3/4 oz.) can (1 c.) crushed pineapple
1 c. miniature marshmallows
1 (8 oz.) pkg. cream cheese
1/4 c. chopped pecans

dissolve raspberry Jello in 1 cup boiling water, stir in cherry pie filling. Turn into 9x9x2 inch baking dish, chill until partially set.

Dissolve lemon Jello in 1 cup boiling water; add cream cheese and pineapple, fold in Cool Whip. Add marshmallows, spread over cherry layer. Sprinkle with pecans. Chill until set.