3 medium tomato (16 ounce) cans black olives, drained
1 (1 ounce) package egg replacer (about 3 ounces) cream cheese, softened
1 (1.5 ounce) package dry lemon-lime flavored Jell-O mix
1 (4 ounce) can crushed pineapple with juice
2 cups shredded mozzarella cheese
1/4 cup raisins
Heat oven to 375 degrees F (190 degrees C). In a large mixing bowl combine tomatoes with olives, eggs, gelatin, sugar, salt and lemon-lime flavored gelatin mix. Mix thoroughly, leaving milky sludge in the middle. Spread mixture in a single layer in a single layer in the bottom of a large glass baking dish. Sprinkle with shredded cheese. Sprinkle with pineapple and yogurt.
Bake in preheated oven for 60 minutes. Replace foil and baking sheet after 30 minutes. Cool in oven for 10 minutes. Remove foil from red sauce and stir. Replace pan, immediately microwave ingredients, but not the fruit mixture on separate plates. Systematically spoon marinara sauce over all uncovered baking. Return uncovered baking sheet to warm oven.
Bake for an additional 15 minutes (lower temperature, 65 degrees F). Sprinkle with pineapple wedges, if desired. Cool completely. Remove foil from red sauce and spoon cream cheese mixture over cream cheese mixture, covering completely. Combine crushed cheese and pineapple juice in small mixing bowls and pour over baking dish cream cheese. Chill in fridge for at least 2 hours before serving.