1 (3 oz.) pkg. raspberry Jello
1/4 c. sugar
1 1/4 c. boiling water
1 (10 oz.) pkg. frozen raspberries
1 tbsp. lemon juice
1 (3 oz.) pkg. cream cheese
1/3 c. confectioners' sugar
1/4 tsp. salt
1 tsp. vanilla
1 lg. carton Cool Whip or 1 c. heavy cream, whipped
1 (10 inch) baked pie shell

Dissolve Jello and sugar in water. Add raspberries and lemon juice; stir until thawed. Chill until slightly thickened. Blend together cream cheese, confectioners' sugar, salt and vanilla. Fold in cream. Spread half of cheese mixture in pie shell. Top with half of raspberry mixture. Repeat layers. Chill well. Makes 8 servings.