Juice from crushed pineapple plus water to make 1 c.
1 (3 oz.) pkg. lemon Jello
1 1/2 c. miniature marshmallows
1 (8 oz.) pkg. cream cheese
1/2 pt. whipping cream
2 tbsp. sugar
1/4 tsp. vanilla
1 can crushed pineapple (enough for 2 1/2 c.)
2 c. water
2 (3 oz.) pkgs. raspberry Jello
1 lb. pkg. frozen raspberries, thawed

Dissolve lemon gelatin in boiling pineapple juice and water. Pour over marshmallows and cream cheese. Beat with mixer. Whip cream, add sugar and vanilla. Add to gelatin mixture. Fold in crushed pineapple and pour into 9x13 pan. Allow to set.

Dissolve raspberry Jello in 2 cups boiling water. Add berries. Cool. Spoon over 1st layer. Refrigerate, let set. Serves 10 to 12.