1 (3 oz.) pkg. raspberry Jello
1/4 c. sugar
1 1/4 c. boiling water
1 (10 oz.) pkg. raspberries
1 tbsp. lemon juice
3 oz. softened cream cheese
1/3 c. powdered sugar
1 tsp. vanilla
Dash of salt
1 c. Cool Whip

Dissolve Jello and sugar in water. Add frozen berries. Chill until partially set. Blend cream cheese, powdered sugar, vanilla and salt. Fold into Cool Whip. Spread 1/2 of cheese mixture over bottom of baked pie shell. Cover with half of the Jello mixture. Repeat and chill until set.