1 (8 ounce) package cream cheese, softened
1 (3 ounce) package lemon flavored Jell-O mix
3 eggs
1 (3 ounce) package instant lemon pudding mix
1 (3 ounce) package instant whipped topping
1 (3 ounce) package instant lemonade
1 (3 ounce) package instant vanilla pudding mix
2 cups fresh raspberries
1/3 cup lemon juice
1 cup white sugar
1/2 cup cranberry juice
1/2 cup orange juice
1/2 cup lemon juice
1 (6 ounce) package frozen whipped topping
3 cups mini marshmallows
1/2 cup lemon juice
1/4 cup orange juice
Preheat oven to 350 degrees F (175 degrees C). Spray 2 9 inch pie pans or piping marbled glass pan, with nonstick spray.
In a large mixing bowl, cream together cream cheese and lemon gelatin. Beat in the eggs, one at a time. Stir flour mixture into cream cheese mixture. Stir in pudding mix. Pour mixture into prepared pans lined with parchment, or line with waxed paper.
Bake in preheated oven for 60 minutes, or until a toothpick inserted into center of pie comes out clean. Cool in pan, 15 minutes. Place on serving platter over pie. Garnish with marshmallows, lemonade and lemon juice.