| Mix lime jello and 2 1/2 cups boiling water. Pour into a 9x13" pan. Let stand until firm in refrigerator. Heat pineapple juice and marshmallows in pan until melted. Dissolve lemon jello in 1 1/2 cups boiling water. Combine the hot marshmallow-pineapple juice, lemon jello, and cream cheese. Mix well; cool. When cool, pour over first layer. Let stand in refrigerator until firm. Combine cherry and red raspberry jello and 2 1/2 cups boiling water; cool. When cool pour over second layer. Chill until very firm. Cut in 2-3" squares to serve. | 
