3 oz. pkg. lemon Jello
3 oz. pkg. lime Jello
3 oz. pkg. raspberry Jello
3 c. boiling water
1 c. miniature marshmallows
1 1/2 c. cold water
2 (3 oz.) pkg. cream cheese
1/2 c. mayonnaise
1 c. whipped cream or Cool Whip
20 oz. can crushed pineapple

Dissolve Jello flavors separately, using 1 cup boiling water for each. Stir marshmallows into the lemon and set aside. Add 3/4 cup cold water to the lime Jello, pour into 9 x 13 inch pan. Chill until set but not firm. Add 3/4 cup cold water to raspberry, set aside at room temperature. Then add cream cheese to lemon and beat until blended. Chill until slightly thickened. Then blend in mayonnaise, Cool Whip and pineapple. Chill until very thick. Spoon gently over lime and chill until set. Meanwhile chill raspberry until thickened. Pour over lemon mixture. Chill until firm to serve. Cut into squares; about 12 to 15 servings.