Bring pineapple juice to boil, gradually add marshmallows, stirring until dissolved. Add crushed pineapple. Set aside until cool. Add to cream mixture. Add all this to partially set lemon Jello. Mix well.

Pour into 9 x 13 inch or oblong pan. Refrigerate until firm. Prepare raspberry Jello with half amount of water (juice from thawed berries may be used as water). Refrigerate until slightly thickened. Add berries and juice. Pour over lemon Jello mixture. Refrigerate until set.