1 pkg. raspberry Jello
1/2 c. sugar
1 1/4 c. boiling water
1 pkg. frozen raspberries
1 tsp. lemon juice
1 (3 oz.) pkg. cream cheese
1/2 c. powdered sugar
1 tsp. vanilla
Dash of salt
1/2 pt. whipping cream
9" baked pie shell

Dissolve Jello and sugar in boiling water. Add frozen raspberries and lemon juice; chill until partially set.

Blend cream cheese, powdered sugar, vanilla and salt. Whip the whipping cream and fold all together. Pour alternate layers of Jello mix and cream cheese mix into pie crust. Chill until served.