1 (6 oz.) pkg. sugar free Jello
2 1/2 c. boiling water
1/4 c. sugar
1 tsp. salt
1 1/2 c. graham cracker crumbs
2 tbsp. butter
2 (10 oz.) pkg. frozen raspberries (not drained)
1 (8 oz.) pkg. light cream cheese
3/4 c. powdered sugar
1 tsp. vanilla
2 tbsp. lemon juice
2 tbsp. sugar
1 pt. whipping cream

Dissolve Jello in hot water. Add sugar, raspberries and lemon juice. Chill until partially set (not stiff). Whip cream, blend in cream cheese, powdered sugar, vanilla and dash of salt.

Mix graham cracker crumbs, butter and sugar. Line large glass bowl with 1/3 of crumbs, 1/2 of raspberry Jello, 1/2 of cream cheese mixture, repeat layers and top with crumbs.