1 sm. pkg. lemon Jello
2 sm. pkg. raspberry Jello
2 pkg. frozen raspberries
3 1/4 c. boiling water
3 tsp. powdered sugar
8 oz. pkg. cream cheese
1 tsp. vanilla
1 c. light cream

Dissolve lemon Jello in 1 1/2 cup boiling water. Chill until partially set. While Jello is chilling, mix until very smooth cream cheese, light cream, sugar and vanilla. Combine the two above mixtures and put into you 8 cup mold. Chill until very firm. Dissolve the 2 boxes of raspberry Jello in 1 3/4 cup boiling water. Add the 2 boxes frozen raspberries. Stir until well blended, then pour over the first Jello mixture. Chill well. Unmold on lettuce lined plate.