1 pt. whipping cream, divided into half pints
1 c. graham wafer crumbs
2 tbsp. butter
1 raspberry Jello
1 c. boiling water
1 tbsp. lemon juice
1 pkg. frozen raspberries
1 (4 oz) pkg. cream cheese
Pinch of salt
1/2 c. icing sugar
1 tsp. vanilla

Mix crumbs and butter and press into 8 x 8 pan. Mix Jello, water, lemon juice, and raspberries; chill until almost set. Cream together cream cheese, salt, sugar, and vanilla.

Whip 1/2 pint whipping cream; whip and fold into cheese, then fold in Jello mixture; put on top of graham wafer crumbs. Let set (it is better to prepare this dessert the day before.)

Whip another 1/2 pint whipping cream for the top. Garnish with raspberries. Serves 8.