1 pkg. each: lemon, lime, and raspberry Jello
3 c. boiling water
1 c. miniature marshmallows
1 1/2 c. cold water
2 pkg. (3 oz. each) cream cheese, softened
1/2 c. mayonnaise
1 c. whipping cream
1 can (1 lb. 4 1.2 oz.) crushed pineapple

Dissolve Jello's separately using 1 cup water each. Stir marshmallows into lemon Jello, set aside. Add 3/4 cup cold water to lime Jello. Pour into 13 x 9 x 2 inch pan. Chill to set, not firm. Add 3/4 cup cold water to raspberry Jello, set aside at room temperature. Then add cream cheese to lemon mixture, beat until blended. Chill until slightly thickened. Then blend in mayonnaise, whipped cream, and crushed pineapple. Chill until very thick, spoon gently over lime Jello. Chill raspberry Jello until thickened, pour over lemon Jello. Chill until firm. Makes 12 to 15 servings.