Cherry Ribbon Salad

Directions

1. In a large bowl, dissolve cherry gelatin in 1-1/4 cups boiling water. Stir in pie filling. Pour into a 7-cup ring mold coated with cooking spray; refrigerate for about 1 hour or until thickened but not set.
2. In a large bowl, dissolve orange gelatin in remaining boiling water. Stir in pineapple. Chill for about 1 hour or until thickened but not set.
3. Combine the whipped topping, mayonnaise and pecans if desired; fold into orange mixture. Spoon over cherry layer. Refrigerate for at least 1 hour or until firm. Unmold onto a serving plate.