Single pie shell, baked

RED LAYER:

1 (3 oz.) pkg. raspberry Jello
1/4 c. granulated sugar
1 (10 oz.) pkg. frozen raspberries
1 tbsp. lemon juice

WHITE LAYER:

1 (3 oz.) pkg. cream cheese, softened
1/3 c. sifted confectioners' sugar
1 tsp. vanilla
Dash of salt
1 c. heavy cream, whipped

Dissolve Jello and granulated sugar in boiling water. Add raspberries and lemon juice. Stir until raspberries thaw. Chill until partially set.

Blend cream cheese and confectioners' sugar, vanilla and salt. Fold in whipped, heavy cream. Spread half of cream cheese mixture over bottom of baked pie shell. Cover cream cheese with half of raspberry mixture, repeat layers. Chill until set.