1 (3 oz.) pkg. raspberry Jello
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
1/3 c. sifted powdered sugar
1 tsp. vanilla
Dash of salt
1 c. whipped cream
1 (9") baked pastry shell

Red Layers: Dissolve Jello and sugar in boiling water. Add frozen raspberries and lemon juice, stir until berries thaw. Chill until partially set.

White Layers: Blend cheese, powdered sugar, vanilla and salt. Fold in small amount of whipped cream and then fold in remainder.

Spread half white mixture over bottom of pie shell. Cover with half Jello mixture. Repeat layers. Chill until set.