1 pkg. (3 oz.) each Jello lemon, lime, and raspberry
3 c. boiling water
1 c. miniature marshmallows
1 1/2 c. cold water
2 pkg. (3 oz.) each cream cheese, softened
1/2 c. mayonnaise
1 c. whipped cream
1 can (1 lb. 4 1/2 oz.) crushed pineapple

Dissolve Jello flavors separately, using 1 cup boiling water for each. Stir marshmallows into lemon gelatin, set aside. Add 3/4 cup cold water to lime gelatin. Pour into a 13x9x2 pan. Chill until set, but not firm. Add 3/4 cup cold water to raspberry gelatin, set aside at room temperature. Then add cream cheese to lemon mixture, beat until blended. Chill until slightly thickened. Then blend in mayonnaise, whipped cream and crushed pineapple. Chill until very thick, spoon gently over lime gelatin. Chill until set, but not firm, meanwhile, chill raspberry gelatin until thickened, pour over lemon gelatin. Chill until firm. To serve, cut into squares.