1 pkg. (lg. size) cherry Jello
1 pkg. (lg. size) lemon Jello
1 can cherry pie filling
1/2 can chunk pineapple
1 sm. cream cheese (3 oz.)
1/3 c. chopped nuts
Dissolve cherry Jello in 3 cups of boiling water. Add cherry pie filling. Let set until firm in mold or bowl. Dissolve lemon Jello in 3 cups boiling water. Add cream cheese (room temperature), pineapple and nuts. When completely cooled pour over firm cherry Jello. Refrigerate several hours.
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