1 (6 oz.) raspberry Jello
1/2 c. sugar
2 1/2 c. boiling water
2 (10 oz.) pkgs. frozen raspberries
2 tsp. vanilla
Pinch of salt
2 c. graham cracker crumbs
1 pt. whipping cream
2 tbsp. butter
1 (8 oz.) cream cheese
3/4 c. powdered sugar
2 tbsp. lemon juice
2 tbsp. sugar

Dissolve Jello in boiling water. Add sugar, frozen raspberries and lemon juice. Chill until it starts to thicken. Whip cream and blend in cream cheese, powdered sugar, vanilla and salt. Mix crumbs with sugar and butter. Line bottom of bowl with 1/3 crumb mixture, then 1/2 raspberry mixture, then 1/2 cream mixture. Repeat, ending with crumbs. This is attractive in a clear glass bowl.