1 envelope gelatin (unflavored)
1/2 c. cold water
1 (10 oz.) pkg. frozen raspberries, thawed
3/4 c. sugar
1 tsp. lemon juice
1 (8 oz.) pkg. cream cheese
1/2 c. heavy cream
2 c. miniature marshmallows
1 (9 inch) graham cracker crust

Soften gelatin in cold water. Stir over low heat until dissolved; cool. Crush raspberries (box is 10 ounces). Stir in sugar, lemon juice, and gelatin. With electric beater, blend cream cheese and gradually add raspberry mixture until well blended (low speed). Chill until slightly thickened and fold in whipped cream and marshmallows. Pour into crust. Chill - even overnight.