1 (3 oz.) package lemon jello
1 (3 oz.) package raspberry jello
2 cups boiling water
1 (21 oz.) can cherry pie filling
1 (3 oz.) package cream cheese
1/3 cup mayonnaise (not salad dressing)
1 (8¾ oz.) can crushed pineapple
½ cup cream
1 cup miniature marshmallows
chopped pecans (optional)
Dissolve raspberry jello in 1 cup boiling water; stir in pie filling. Turn into 9 x 9 x 2 dish.
Chill until partially set. Dissolve lemon jello in 1 cup boiling water. Beat together cream
cheese and mayonnaise; gradually add lemon jello. Stir in undrained pineapple. Whip cream;
fold into lemon mixture with marshmallows. Spread on top of cherry layer, sprinkle with
chopped pecans, if desired. (My family likes it better without the marshmallows and nuts.)
