1 (8 oz.) pkg. cream cheese, softened
1/2 c. sugar
1 c. undiluted Carnation evaporated milk
1 tsp. vanilla
1 tbsp. unflavored gelatin
1/4 c. cold water
1 (3 oz.) pkg. strawberry gelatin
1 (3 oz.) pkg. raspberry gelatin
2 c. boiling water
3 med. ripe bananas
1/4 c. crushed pineapple and syrup
2 c. thawed, frozen sweetened sliced strawberries or fresh

Beat cream cheese and sugar until smooth. Gradually blend in milk and vanilla, stirring until all ingredients are blended together. Soften gelatin in cold water and place in microwave to allow gelatin to dissolve. Once dissolved, add to cream cheese mixture, stirring until gelatin is dispersed throughout cream cheese mixture.

Pour mixture in a 12 x 7 1/2 x 2 inch baking dish. Chill until firm, about 1/2 hour. Meanwhile, dissolve strawberry and raspberry gelatin in boiling water. Allow to cool. Mash bananas in a bowl and then add to gelatin. Stir in pineapple and strawberries. Spoon and spread over cream cheese mixture once cream cheese is thoroughly chilled. Once topping is spread on cream cheese mixture, return to refrigerator and allow to chill for 3 hours.