1 (10 oz.) pkg. frozen raspberries, thawed
1 (3 oz.) pkg. peach Jello
2 sm. peaches or nectarines, sliced
2 (8 oz.) pkg. cream cheese
1 (3 oz.) pkg. lemon Jello
1 (3 oz.) pkg. raspberry Jello

Dissolve peach Jello in 3/4 cup boiling water; stir in 3/4 cup cold water. Pour 1/8 mix into 8 cup mold. Refrigerate remaining until it mounds. Arrange fruit slices on top of Jello in mold. Pour remaining Jello on fruit. Chill.

Dissolve lemon Jello in 3/4 cup hot water and add 3/4 cup cold water. Blend in cream cheese. Chill until mounds and then put in mold. Dissolve raspberry Jello in 3/4 cup hot water. Stir in raspberries and juice. Pour over cheese layer. Chill.