Cherry Pineapple Salad Sandy Polkky
3 oz. pkg. Raspberry Jello - undrained
1 - 8 oz. can crushed pineapple,
3 oz. pkg. Lemon Jello
2 cups boiling water
1 - 8 oz. container Cool Whip
1 - 21 oz. can cherry pie filling
1 cup mini-marshmallows
3 oz. cream cheese - softened
1/4 cup mayonnaise
2 Tbsp. chopped nuts
Dissolve raspberry jello in 1 cup boiling water. Stir in pie filling. Pour into a 9 x 13 pan. Chill until set. Dissolve lemon jello in 1 cup boiling water. Mix cream cheese with mayo and add to lemon jello. Add pineapple. Fold in Cool Whip and marshmallows. Pour over raspberry layer and chill until set. Top with nuts. Serves 12