1 - 6 oz. pkg. blackberry or black raspberry jello
1 c. water
1 c. sugar
1 pkg. cream cheese
1 - 8 oz. carton Cool Whip

Dissolve jello and sugar in boiling water. Blend in cream cheese. Fold Cool Whip into mixture. pour into baked graham cracker pie crust. Refrigerate 3 hours before serving. Keep in refrigerator until served.