In a small bowl, dissolve raspberry jello in 1 cup of boiling water; stir in pie filling. Turn into a 9x9x2” baking dish. Chill until almost set.
In a small bowl dissolve lemon jello in 1 cup of boiling water.
In a large bowl beat together cream cheese and mayonnaise together; add lemon jello gradually. Stir in pineapple. Fold in whipped cream and marshmallows into lemon jello mixture. Spread over raspberry-cherry mixture. Top with nuts. Chill until set.