1 (3 oz.) pkg. raspberry Jello
1 1/2 c. boiling water
1 (10 oz.) pkg. frozen raspberries, undrained

Chill until almost set.

CREAMY CHEESE LAYER:

1 env. unflavored gelatin (1 tbsp.)
3/4 c. water
1/2 c. mayonnaise
1 tbsp. powdered sugar
3 oz. pkg. cream cheese
1/2 tsp. grated lemon peel
1/3 c. chopped pecans

Soften gelatin in cold water. Dissolve over hot water. Blend cream cheese with mayonnaise, lemon peel and sugar. Add dissolved gelatin and pecans. Pour over set raspberry layer. Chill until almost firm. 2 c. boiling water 1/2 c. chopped celery

Pour over cheese layer and chill until set.