1 (3 oz.) Raspberry Jello
1 1/4 c. boiling water
1/4 c. sugar
1 (10 oz.) pkg. raspberries
1 tbsp. lemon juice
1 (3 oz.) cream cheese (softened)
1/3 c. powdered sugar
1 tsp. vanilla
Dash salt
1 sm. tub Cool Whip
1 baked deep dish pie shell

In a bowl, combine Jello, water, sugar, raspberries and lemon juice. Stir to dissolve Jello and sugar. Refrigerate until partially set. In a mixing bowl, add cream cheese, powdered sugar, vanilla and salt. Beat with a mixer until smooth. Fold in Cool Whip. Spread half of the cream cheese mixture over the bottom of the pie shell. Top with half of the Jello mixture. Repeat using other halves and refrigerate. Decorate with whipped topping if desired.