1 (8 ounce) package cream cheese, softened
2 (3 ounce) cans crushed pineapple, drained
2 eggs, beaten
1 cup butter
1/2 cup milk
1 teaspoon vanilla extract
1 teaspoon salt
1 cup white sugar
1/2 cup vegetable oil
1/2 cup cranberry juice
1/8 cup raisins
1 (12 ounce) jar marshmallow creme
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, blend cream cheese, pineapple and eggs. Stir in butter, milk, vanilla extract, salt, sugar and oil. Mix thoroughly. Wrap the mixture in the plastic wrap and refrigerate.
Bake at 350 degrees F (175 degrees C) for 10 minutes or until set. Cool completely, and serve warm.
To make cranberry filling: Beat together sugar, oil, cranberry juice and lemon zest. Pour mixture into a small saucepan and let stand for 10 minutes to thicken.
To make marshmallow filling: Beat together marshmallow creme and pineapple juice. Spread over cranberry crust. Chill until set before filling.