1 (3 oz.) pkg. raspberry Jello
1 1/2 c. boiling water
1/4 c. granulated sugar
1 (10 oz.) pkg. frozen strawberries
1 tbsp. lemon juice
1 (3 oz. pkg. cream cheese
1/3 c. sifted confectioners sugar
1 tsp. vanilla
Dash salt
1 c. heavy cream, whipped

Use 1 9 inch baked pastry shell, cooled. Dissolve Jello and granulated sugar in boiling water. Add frozen berries and lemon juice. Stir until berries thaw. chill until partially set. Meanwhile blend cheese, confectioners sugar, vanilla, and salt. Fold in a small amount of whipped cream, then fold in remainder of cream. Fill pie shell with raspberry mixture. Top with whipped cream-cheese mixture.