Jello Dessert Salad

1 3 oz lemon jello
1 3 oz raspberry jello
2 cups hot water, separated
1 8 oz cream cheese
1 large can crushed pineapple
1 cup cool whip, thawed
1 10 oz frozen raspberries
1/4 cup mayonnaise
2 cups miniature marshmallows

Dissolve lemon jello in 1 cup of the hot water. Drain large can of crushed pineapple; heat this juice and the marshmallows, and melt.

Add to lemon jello and let set.

Mix together the mayonnaise and cream cheese until smooth. Fold in cool whip. Spread on top of of lemon jello layer.

Top with package of raspberry jello that has been dissolved in the remaining 1 cup of hot water and mixed with frozen raspberries.

Let set overnight.