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1 (3 oz.) raspberry Jell-o
1/3 c. mayonnaise
1 (21 oz.) cherry pie filling
1 cup crushed pineapple, un-drained
1 (3 oz.) lemon Jell-o 1 cup Cool Whip
1 (3 oz.) cream cheese 1 cup miniature marshmallows
Dissolve raspberry
Jell-o in 1 cup boiling water, cool slightly and add the can of cherry pie filing.
Turn into a 9x9x2 baking dish,
chill until partially set.
Dissolve lemon Jell-o in 1 cup boiling water.
Beat together cream cheese and
mayo, gradually add lemon Jell-o.
Stir in un-drained pineapple.
Fold in Cool Whip and marshmallows.
Spread atop cherry layer and top with 2 T. chopped nuts.
Chill until set. (can be doubled for a 9x13 pan)
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