1 (9") baked pie crust
1 (3 oz.) pkg. raspberry gelatin
1/4 c. sugar
1 1/4 c. boiling water
1 (10 oz.) pkg. frozen raspberries
1 tbsp. lemon juice
1 (3 oz.) pkg. cream cheese, softened
Fresh berries for garnish (optional)
1/3 c. powdered sugar
1 tsp. vanilla extract
1/8 tsp. salt
1 c. heavy cream or 1 pkg. whipped topping
Additional whip cream or whip topping for topping

Prepare pie crust. Bake and cool. In medium bowl stir gelatin and sugar with boiling water until dissolved then add frozen berries and lemon juice. Stir, cover and refrigerate, stirring frequently until mixture mounds when dropped from spoon.

In small bowl mix cream cheese, powdered sugar, vanilla extract and salt with wire whisk until smooth.

In second bowl beat heavy cream into soft peaks with mixer at medium speed. Then with wire whisk or spatula. Fold cream cheese mixture into cream. Spread half of whipped cream mixture into cooled pie crust, then spoon half of raspberry mixture over it. Repeat with rest of cream cheese mixture and the remaining berry mixture. Refrigerate until set. Garnish with whipped cream and raspberries. You can also make this into a dessert 9 x 13 inch.