1 (3 oz.) pkg. raspberry gelatin
1/4 c. sugar
1 1/4 c. boiling water
1 (10 oz.) pkg. frozen red raspberries
1 tbsp. lemon juice
1 (3 oz.) pkg. cream cheese, softened
1/3 c. sifted confectioners sugar
1 tsp. vanilla
Dash salt
1 c. heavy cream, whipped
1 (9-inch) baked pastry shell, cooled

Red layers: Dissolve gelatin and granulated sugar in boiling water. Add frozen berries and lemon juice. Stir until berries thaw; chill until partially set.

White layers: Meanwhile, blend cream cheese, confectioners sugar, vanilla, and salt. Fold in a small amount of whipped cream, then fold in remainder. Spread half the white cheese mixture over bottom of pastry shell. Cover with half the red gelatin mixture. Repeat layers. Chill until set.