1 can raspberries
1 sm. pkg. Jello, raspberry
1 sm. cream cheese (3 oz.)
1 c. whipping cream (1/2 pt.) before whipped

Dissolve Jello in 1 cup boiling water. Add 1/2 cup of juice from fruit and then add fruit. Refrigerate 1 hour. Whip until foamy. Add cream cheese. Whip again. Fold in whip cream.