GRAHAM WAFER CRUST:

1 1/4 c. graham crumbs
6 tbsp. soft butter
1/4 c. sugar

A:

1 (8 oz.) pkg. Philadelphia cream cheese
1/3 c. powdered sugar
1/2 tsp. salt
1 tsp. vanilla

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

Line a pan with graham wafer crust. Save a few crumbs for the top. Partially set raspberry mixture before spreading on cheese mixture. Top with whip cream and sprinkle and top with graham cracker crumbs.