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1 (3 oz.) pkg. raspberry
1 (21 oz.) can cherry pie
1 (3 oz.) pkg. lemon Jell-O
1 (8 3/4 oz.) can crushed
1 1/2 c. frozen topping or
whipped cream
2 Tbsp. chopped nuts
1/4 c. mayonnaise
1 Tbsp. cold water or milk

Dissolve raspberry Jell-O in 1 cup boiling water. Stir
in cherry pie filling. Pour into 9 x 9 x 2-inch baking dish or
7 x 12-inches. Chill until partially set. Dissolve lemon
Jell-O in 1 cup boiling water. Stir in undrained pineapple.
Blend mayonnaise with milk and add to whipped cream as
topping. Cool lemon Jell-O mixture slightly and add cream
mixture. Spread on top of the cherry layer and cover evenly
with chopped nuts. Chill until well set or overnight. Makes
12 servings.

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