1 (3 oz.) raspberry Jello
1 (3 oz.) lime Jello
1 (3 oz.) lemon Jello
1 c. miniature marshmallows
3 oz. cream cheese
1/4 c. Miracle Whip
8 oz. Cool Whip
20 oz. well drained pineapple

Add 1 cup boiling water to each package Jello. Set aside. Stir 1 cup miniature marshmallows into the hot lemon Jello. Set aside.

Add 3/4 cup cold water to the lime Jello and pour into a bowl. Let set. Add 3/4 cup cold water to raspberry Jello and set aside. To lemon Jello; add 3 ounces cream cheese, 1/4 cup Miracle Whip. Beat and chill until slightly thickened. Fold in 8 ounces of Cool Whip and 20 ounces of well drained pineapple.

Chill until thick on spoon and pour over lime Jello. Smooth well. Set until firm and then add raspberry Jello. I save part of the 8 ounce Cool Whip and frost the salad after the raspberry Jello has set. You can add chopped nuts to the top.