3 sm. pkgs. raspberry Jello
3 pkgs. frozen raspberries
1 lg. pkg. Philadelphia cream cheese
1 sm. pkg. lemon Jello
1/2 pt. whipping cream

Thaw and drain raspberries. Save juice. Dissolve raspberry Jello in 3 cups hot water. Add 2 cups juice. When Jello has congealed slightly, add raspberries. Mix 1 cup hot water into lemon Jello, plus 1 cup cold water. Congeal slightly. Mix cream cheese with a little whipped cream. Mix together with whipped cream and lemon Jello. Put this mixture in oiled mold first and set. Top with raspberry mixture. Refrigerate overnight.