1 lb. 4 oz. crush pineapple
2 (3 oz.) lime gelatin
1 (3 oz.) pkg. lemon gelatin
1/2 c. mini marshmallows
1 (8 oz.) pkg. cream cheese
1 c. heavy cream, whipped
1 c. mayonnaise
2 (3 oz.) pkg. red Jello (any flavor)

Drain pineapple, reserve 1 cup juice. Dissolve lime Jello in 2 cups boiling water; stir in 2 cups cold water. Pour into 13 x 9 x 2 inch pan; chill until partially set. Dissolve lemon Jello in one cup boiling water, add marshmallows and stir over boiling water until dissolved. Remove from water. Add reserved pineapple juice and cream cheese beat until well blended. Stir in pineapple cool slightly, fold in whipped cream and mayonnaise; chill until thickened. Pour over lime Jello; chill until almost set. Dissolve red Jello in 2 cups boiling water, stir in 2 cups cold water. Chill until syrupy. Pour over pineapple layer. Chill until firm. 24 servings.

To unmold, dip pan in hot water about 10 seconds, place like size serving dish over top of pan and flip.