1 (3 oz.) pkg. raspberry Jello
1/4 c. sugar
1 1/4 c. boiling water
1 (10 oz.) pkg. frozen raspberries or 2 c. fresh
1 tsp. lemon juice
1 (3 oz.) pkg. cream cheese, softened
1/3 c. powdered sugar
1 tsp. vanilla
1/4 tsp. salt
1 container Cool Whip or 1 c. heavy cream, whipped

Dissolve Jello and sugar in boiling water. Add frozen berries and lemon juice. Chill until partially set. Blend cheese. Stir in powdered sugar, vanilla, and salt. Fold in Cool Whip. Spread 1/2 of cheese mixture in pie shell. Cover with 1/2 Jello mixture, repeat layer and chill. You can make this in glass baking dish instead of pie shell. You can use cherry, apricots, peaches, etc. If you use pineapple, use orange Jello.