Encore Cherry Salad - cooking recipe

Ingredients

1 pkg. raspberry Jell-O
1 can cherry pie filling
1 pkg. lemon Jell-O
1 (3 oz.) pkg. cream cheese
1 c. Cool Whip
chopped pecans
1/3 c. mayonnaise
1 (8 oz.) can crushed pineapple, drained

Preparation

Dissolve raspberry Jell-O in 1 cup boiling water and stir in pie filling.
Pour in a 9 x 13-inch Pyrex dish and chill until set.
Dissolve lemon Jell-O in 1 cup boiling water.
Beat together cream cheese and mayonnaise and gradually add lemon Jell-O to mixture.
Stir in pineapple and fold in Cool Whip.
Pour lemon Jell-O mixture over raspberry Jell-O mixture and sprinkle pecans over top.
Chill.
Cut into squares to serve.
Serves 12.