1 (6 oz.) pkg. raspberry Jello
1/2 c. sugar
2 1/2 c. boiling water
2 (10 oz.) pkgs. frozen raspberries
2 tsp. vanilla
2 c. graham cracker crumbs
1 pt. whipping cream
1 tbsp. butter
1 (8 oz.) pkg. cream cheese
2 tbsp. powdered sugar
2 tbsp. lemon juice
2 tbsp. sugar

Dissolve Jello in boiling water. Add sugar, frozen raspberries and lemon juice. Chill until it starts to thicken. Whip cream and blend in cream cheese, powdered sugar and vanilla.

Mix crumbs with sugar and butter. Line bottom of bowl with 1/3 crumb mixture, then 1/2 raspberry mixture, then 1/2 cream mixture. Repeat, ending with crumbs.

If you prefer you can put it in a pan to make more of a dessert form. Put graham cracker crumbs on bottom, then cream mixture and raspberry layer on top. Sprinkle with graham cracker crumbs.