Divine Raspberry Salad recipe

Juice from crushed pineapple plus water to make one cup
1 small box lemon gelatin
1 1/2 cups miniature marshmallows
8 ounces cream cheese
1 cup whipping cream
2 tablespoons granulated sugar
1/4 teaspoon vanilla extract
1 can crushed pineapple (2 1/2 cups)
2 cups water
2 small raspberry gelatin
1 (16 ounce) package frozen raspberries, thawed

Dissolve lemon gelatin in boiling pineapple juice and water. Pour over marshmallows and cream cheese. Beat with mixer. Whip cream; add sugar and vanilla extract. Add to gelatin mixture. Fold in crushed pineapple and pour into 9 x 13-inch pan. Allow to set.

Dissolve raspberry gelatin in 2 cups boiling water. Add berries and cool. Spoon over first layer. Refrigerate and let set.