1 (3 oz.) pkg. lemon Jello
1 c. boiling water
3 tbsp. fresh lemon juice
1 (8 oz.) pkg. cream cheese
1 c. sugar
1/2 tsp. vanilla
16 oz. heavy cream
1 lg. deep dish graham cracker pie crust

1. Dissolve Jello in boiling water. Stir in fresh lemon juice; cool to room temperature. Set aside.

2. Cream together cream cheese, sugar and vanilla. Beat in cooled Jello mixture.

3. Whip cream until stiff peaks form. Fold into cream cheese-Jello mixture.

4. Pour filling into graham cracker crust. Optional: You may dot the top with fresh raspberries or cut up strawberries.

5. Refrigerate overnight. DO NOT FREEZE.