1 3-ounce pkg. cherry or raspberry gelatin
1 cup boiling water
1 21-ounce can cherry pie filling
1 3-ounce pkg. lemon gelatin dessert
1 cup boiling water
1 3-ounce cream cheese, softened
1/3 cup mayonnaise
1 cup crushed pineapple, slightly drained
1 cup whipping cream, whipped
1 1/2 cup miniature marshmallows
1 tbsp. chopped pecans (optional)

Dissolve cherry or raspberry gelatin in 1 cup boiling water. Stir in pie filling and partially set in 9-inch by 9-inch by 2-inch baking dish. Dissolve lemon gelatin in 1 cup boiling water, barely set. Beat together the softened cream cheese and mayonnaise until smooth, and gradually add the lemon gelatin. Add the slightly drained pineapple. Whip the cream and add to the lemon mixture. Chill until somewhat set. When cherry layer is partially set, but still a little sticky, cover with a layer of marshmallows. When lemon layer is somewhat set, spread lemon mixture to cover marshmallow layer. Top with chopped nuts.