Layers of jellied raspberries alternated with creamy cheese.

RED LAYER:

1 (3 oz.) pkg. raspberry gelatin
1/4 c. granulated sugar
1 1/4 c. boiling water
1 (10 oz.) pkg. frozen red raspberries
1 tbsp. lemon juice

WHITE LAYER:

1 (3 oz.) pkg. cream cheese, softened
1/3 c. sifted confectioners' sugar
1 tsp. vanilla
Dash of salt
1 c. heavy cream or Cool Whip
1 (9 inch) pastry shell, baked and cooled

RED LAYER:

Dissolve gelatin and granulated sugar in boiling water, add frozen berries and lemon juice. Stir until berries thaw, chill until partially set.