Recipes

1 3 oz. pkg. raspberry jello
1 21 oz. can cherry pie filling
1 3 oz. pkg. lemon jello
1 3 oz. pkg. cream cheese
1/3 cup mayonnaise
1 8-3/4 oz. can crushed pineapple (1 cup)
1/2 up whipping cream

Dissolve raspberry jello in 1 cup boiling water; stir in pie filling, turn into 9 inch 9 inch by 2 inch baking dish, chill until partially set. Dissolve lemon jello in 1 cup boiling water. Beat cream cheese and mayonnaise. Gradually add lemon jello, stir in undrained pineapple. Whip 1/2 cup of whipping cream and fold into lemon mixture with one cup tiny marshmallows.
Spread atop cherry layer; top with 2 T. chopped nuts. Chill until set. Makes 12 servings.