Mix lime jello and 2 1/2 C. boiling water.
Pour into a 9 x 13" pan. Let stand until firm in refrigerator.
Heat pineapple juice and marshmallows in pan until melted.
Dissolve lemon jello in 1 1/2 C. boiling water.
Combine the hot marshmallow-pineapple juice, lemon jello, and cream cheese. Mix well. When cool, pour over first layer. Let stand in refrigerator until firm.
Combine cherry and red raspberry jello and 2 1/2 C. boiling water. When cool pour over second layer.
Chill until very firm. Cut in 2-3" squares to serve.