1/3 c. confectioners sugar
1 (3 oz.) pkg. raspberry Jello
1/4 c. granulated sugar
1 1/4 c. boiling water
1 (10 oz.) pkg. frozen raspberries
1 tsp. lemon juice
1 (3 oz.) pkg. cream cheese, softened
1 tsp. vanilla
Dash of salt
1 c. heavy cream, whipped
1 deep dish pie shell

Bake pie shell and allow to cool. Dissolve Jello and granulated sugar in boiling water. Add frozen raspberries and lemon juice. Stir until berries are thawed. Chill until set, at least 1 hour or more. Blend cream cheese and confectioners sugar, vanilla, and salt. Fold in small amount of whipped cream. Add rest of whipped cream and blend well. Spread half of cheese filling in bottom of baked pie shell. Put layer of raspberries, add rest of cheese filling, end with raspberries. Refrigerate at least 2 hours before serving.