The recipe for Pineapple and Raspberry Neapolitan comes from this 1926 Jell-O recipe booklet. It's easy to make and looks nice enough to serve to company — the highest praise, according to my mother.
Here's what the Pineapple and Raspberry Neapolitan looks like when finished.
Dissolve a package of Lemon Jell-O in one-half pint of boiling water and add one-half pint of juice from canned pineapple. When cold, whip and then fold in two or three slices of canned pineapple, finely chopped. Turn into round or square mold, filling half full. Chill.
Dissolve a package of Raspberry Jell-O in a half pint of boiling water, add half a pint of of juice of canned or fresh raspberries, whip, and fold in the berries. Pour into the mold after the Lemon Jell-O has hardened. Note that fresh pineapple should not be used.