One-baked pie shell

JELLO MIXTURE:

1 (3 oz.) pkg. raspberry Jello
1/4 c. sugar
1 (10 oz.) pkg. frozen raspberries
1 tbsp. lemon juice
1 1/4 c. boiling water

CREAM CHEESE MIXTURE:

1 (3 oz.) pkg. cream cheese
1/3 c. confectioners' sugar
1 tsp. vanilla
1 c. heavy cream, whipped

In 1 1/4 cup boiling water, dissolve 1 package Jello and sugar. Add 1 package frozen raspberries and lemon juice. Stir and partially set.

Fold part of whipped cream into cheese mixture and then add rest of it. Spread half on bottom of baked pie shell and then a layer of the Jello mixture. Put in refrigerator to set.

Next, spread another layer of the cheese mixture and then the layer of the Jello mixture. Top with whipped cream.