1 pkg. raspberry Jello
1 1/4 c. boiling water
1/4 c. sugar (granulated)
1 tbsp. lemon juice
1 pkg. frozen raspberries
1 (3 oz.) pkg. cream cheese
1/2 c. powdered sugar
1 c. (1/2 pt.) whipping cream
1 baked pie shell

Add together Jello, water, sugar (granulated), lemon juice and raspberries and stir until thawed. Let thicken until very thick in refrigerator. Blend cream cheese, powdered sugar. Whip whipping cream. Fold into cream cheese mixture. Add layer of whipped cheese and cream in halved pie shell, then layer of thickened Jello. Alternate layers having Jello at top. Chill until firm. Serve.