Holiday Salad - cooking recipe

Ingredients

21 oz. can cherry pie filling
8 3/4 oz. can crushed pineapple
3 oz. cream cheese
1/2 pt. whipping cream (not whipped topping)
3 oz. pkg. lemon Jell-O
3 oz. pkg. raspberry Jell-O
1 c. tiny marshmallows
1/3 c. mayonnaise

Preparation

Dissolve raspberry Jell-O in 1 cup boiling water.
Stir in pie filling.
Pour into 9 x 13-inch dish. Chill well until it starts to set.
Dissolve lemon Jell-O in 1 cup boiling water; cool.
Beat together cream cheese and mayonnaise.
Gradually add lemon Jell-O. Stir in undrained pineapple.
Fold in whipped whipping cream. Spread over cherry layer.
Spread marshmallows on top.
Sprinkle with nuts if desired.
Refrigerate to set.
Serve on lettuce leaves.