1 (8 oz.) pkg. cream cheese
1 can crushed pineapple, drained (reserve the syrup)
1 (4 oz.) pkg. lemon jello (lime jello for Christmas)
1/2 lb. miniature marshmallows
1/2 pt. whipping cream, or use Cool Whip
1 (4 oz.) pkg. red jello
1 c. salad dressing

Mix lemon jello according to package directions. Let cool. Mix the cream cheese and salad dressing together. Add marshmallows, pineapple and whipping cream. Mix in jello. Pour into 1 1/2-quart dish (9 x 9-inch). Refrigerate. Mix up red jello according to package directions. Let cool. Pour over top of firmly set lemon jello mixture. Refrigerate until red jello is firmly set (or overnight) before serving.