1/2 c. melted butter
2 c. graham crackers, crushed
2 (3 oz.) pkgs. raspberry Jello
1/2 c. granulated sugar
2 1/2 c. boiling water
2 (10 oz.) pkgs. frozen red raspberries
2 tbsp. lemon juice
2 (3 oz.) pkgs. cream cheese
2/3 c. powdered sugar
2 tsp. vanilla
2 c. (1 pt.) heavy cream, whipped

Mix butter with graham crackers. Press into bottom of greased 9x13 inch pan.

In saucepan dissolve raspberry Jello and granulated sugar in boiling water on low heat.

Add frozen red raspberries and lemon juice. Mix and set until thick like pudding. May need to refrigerate. Spread over graham cracker crust.

Then cream together cream cheese, powdered sugar and vanilla. Fold in whipped whipping cream. Spread over Jello mixture.

Chill until firm, about 3-4 hours.

A good choice for Christmas, Valentine's Day, 4th of July, etc.