1 (3 oz.) pkg. raspberry Jello
2 c. boiling water
1 pkg. Knox gelatin
2 (10 oz.) pkgs. frozen raspberries, partially thawed
1 c. cream, whipped
2 (3 oz.) pkgs. cream cheese, softened
1 c. miniature marshmallows

Dissolve gelatin in boiling water. Add raspberries with their juice. Pour into 8 inch square pan. Chill until firm. Combine cream cheese and marshmallows and whip until stiff. Spread over gelatin and chill thoroughly.