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.
