2 (3 oz.) pkgs. lime Jello
2 1/2 c. hot water

Pour into 9x13 pan (glass or enamel). Let stand until firm and refrigerate.

1/4 c. pineapple juice
20 lg. marshmallows, cut up

Heat above ingredients in a pan until the marshmallows melt. Dissolve one 3 ounce package lemon Jello in 1 1/2 cups water. Soften one 8 ounce package cream cheese. Combine the hot marshmallow, pineapple liquid, Jello and cream cheese and mix well. When cool pour over the 1st layer and let stand in refrigerator.

1 (3 oz.) pkg. cherry Jello
1 (3 oz.) pkg. red raspberry Jello
2 1/2 c. hot water

Combine above ingredients. When cool, pour over 2nd layer and let stand until firm. Cut in 2 or 3 inch squares to serve.