1 pkg. raspberry Jello
1/4 c. sugar
1 1/4 c. boiling water
1 (10 oz.) pkg. frozen raspberries
1 tbsp. lemon juice

WHITE LAYER:

1 (3 oz.) cream cheese, softened
1/3 c. powdered sugar
1 tsp. vanilla
1 dash of salt
1 c. whipping cream, whipped not too stiff
1 (9 inch) baked pie shell

RED LAYER: Dissolve Jello and sugar in boiling water. Add berries and lemon juice. Stir until berries thaw. Chill until partially set.

WHITE LAYER: Blend cheese, powdered sugar, vanilla, and salt. Fold in small amount of whipped cream, then remainder.

Spread half of white mixture in bottom of crust. Cover with half red mixture. Repeat layers. Chill until set. Enjoy.