1 (3 oz.) pkg. raspberry Jello
1/4 c. sugar
1 1/4 c. boiling water
1 (10 oz.) pkg. frozen raspberry
1 (3 oz.) cream cheese
1/3 c. sifted powdered sugar
1 tsp. vanilla
Dash of salt
1 c. whipped cream
1 lb. lemon juice

Dissolve Jello and sugar in boiling water, add frozen berries and lemon juice, stir until berries thaw, chill until partially set.

Blend cheese, powdered sugar, vanilla and salt. Fold in small amount of whipped cream. Then fold in rest of cream. Spread half of cheese mixture over bottom of pie shell. Cover with half of red mixture. Repeat layer and chill.